Corn and Macaroni Bake
Warm, cheesy, and irresistibly comforting, this Corn and Macaroni Bake is the ultimate casserole dish for busy weeknights or cozy family dinners. Featuring tender elbow macaroni, sweet bursts of corn, and a velvety cheese sauce made with cheddar and Parmesan, this dish is elevated with a crispy panko breadcrumb topping that adds the perfect crunch. The recipe comes together in just under an hour, with a quick 20-minute prep time, making it as convenient as it is delicious. Seasoned with a hint of paprika for subtle warmth, this baked macaroni and corn casserole is a true crowd-pleaser that pairs beautifully with a crisp side salad or roasted vegetables. Whether you're feeding a family of six or serving at a potluck, this golden, bubbly dish is sure to steal the show!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup sweet corn (drained if canned or thawed if frozen)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. Season with salt, black pepper, and paprika.
In a large mixing bowl, combine the cooked macaroni, sweet corn, and the cheese sauce. Mix until evenly coated.
Pour the macaroni and corn mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix together the panko breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the macaroni bake.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Corn and Macaroni Bake!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 456 mg | 35% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
