Sweet Corn Mac N Cheese
Indulge in the irresistible comfort of Sweet Corn Mac N Cheese, a creamy, cheesy twist on a classic favorite. This baked macaroni dish combines tender elbow pasta with a luscious, from-scratch cheese sauce made with sharp cheddar, Monterey Jack, and a touch of cream cheese for extra richness. The addition of sweet corn kernels elevates the flavor profile, adding a delightful pop of sweetness to every bite. Topped with a golden, crispy layer of Parmesan-infused panko breadcrumbs, this hearty casserole is a perfect blend of textures and flavors. Quick to prepare and delightfully satisfying, this recipe is an ideal choice for family dinners, potlucks, or as the ultimate side dish. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1.5 cups Sweet corn kernels (fresh, frozen, or canned)
- 4 oz Cream cheese
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Continue whisking and cooking until the mixture thickens, about 4-5 minutes.
Stir in the cheddar cheese, Monterey Jack cheese, and cream cheese until melted and smooth.
Add the sweet corn kernels, garlic powder, salt, black pepper, and paprika to the cheese sauce. Mix well.
Combine the cooked macaroni with the cheese sauce, making sure the pasta is fully coated.
Pour the mac and cheese mixture into a greased 9x13-inch baking dish.
In a small bowl, mix the Parmesan cheese and panko breadcrumbs. Drizzle the olive oil over the mixture and stir to combine.
Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
Let the Sweet Corn Mac N Cheese cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 661 mg | 51% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 449 mg | 10% | |
*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.
