Description
This One-Dish Corn Mac and Cheese combines creamy Velveeta cheese with sweet whole kernel and cream-style corn, all baked together with elbow macaroni for a comforting, cheesy casserole topped with a crunchy parmesan-panko breadcrumb crust.
Ingredients
Scale
Mac and Cheese Base
- 14 ounces whole kernel corn (432g, drained)
- 14 ounces cream-style corn (418g)
- 1½ cups water (360mL)
- 1½ cups whole milk (360mL)
- 1 teaspoon salt
- ½ teaspoon mustard powder (optional)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- â…› teaspoon ground nutmeg (optional)
- 16 ounces uncooked elbow macaroni (454g)
- 16 ounces Velveeta (cubed)
- ½ cup salted butter (cubed)
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to get it ready for baking the mac and cheese.
- Mix Corn and Seasonings: In a 9×13-inch baking pan, combine the whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg. Stir them thoroughly to blend all flavors evenly.
- Add Pasta, Cheese, and Butter: Add the uncooked elbow macaroni, cubed Velveeta cheese, and cubed salted butter to the corn mixture. Stir everything well so the pasta is completely coated with the creamy corn mixture.
- Initial Baking: Cover the pan with aluminum foil and bake for 20 minutes to begin cooking the pasta and melting the cheese.
- Stir and Continue Baking: Remove the foil, stir the mixture well to redistribute heat and ingredients, then cover it again and bake for another 20 minutes. Check the macaroni for doneness and if it is still too firm, bake an additional 5 to 10 minutes covered.
- Prepare Breadcrumb Topping: While the mac and cheese bakes, melt butter in a small skillet over medium heat. Add panko breadcrumbs and salt, stirring until the breadcrumbs are evenly coated and toasted. Remove from heat and mix in the grated parmesan cheese.
- Add Topping and Final Bake: Sprinkle the breadcrumb topping evenly over the mac and cheese and bake for the last 15 minutes uncovered, allowing the topping to become golden and crispy.
Notes
- If you prefer a vegetarian version, substitute Velveeta with a plant-based cheese alternative.
- Adjust the spices according to your taste preference, especially if you like it spicier or milder.
- Make sure to stir the mixture halfway to ensure even cooking and prevent sticking on the bottom.
- Use fresh parmesan cheese for the best topping flavor.
- Let the dish rest for 5 minutes after baking before serving to thicken slightly.
