Description
This One-Dish Corn Mac and Cheese is a creamy, comforting casserole that combines the sweetness of whole kernel and cream-style corn with cheesy Velveeta and tender elbow macaroni. Baked to perfection and topped with a crunchy, buttery panko and parmesan breadcrumb crust, it’s an easy, crowd-pleasing side or main dish perfect for family dinners or potlucks.
Ingredients
Scale
Main Ingredients
- 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 Oven: Preheat your oven to 400 degrees F to get it ready for baking the macaroni and cheese dish.
- Mix Corn and Liquid Ingredients: 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 thoroughly to ensure all spices and liquids are well blended.
- Add Macaroni and Cheese: Add the uncooked elbow macaroni, cubed Velveeta cheese, and cubed salted butter to the corn mixture. Stir everything well to coat the pasta evenly with the cheesy, spiced corn mixture.
- Bake Covered: Cover the pan tightly with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and stir the mixture thoroughly, then cover and bake for another 20 minutes. If the macaroni is still too firm, continue baking uncovered for an additional 5 to 10 minutes until tender.
- Prepare Breadcrumb Topping: While the mac and cheese bakes, melt the 2 tablespoons of salted butter in a small skillet over medium heat. Add the panko breadcrumbs and ¼ teaspoon salt, stirring to toast the breadcrumbs evenly until they are golden and coated with butter.
- Add Parmesan: Remove the skillet from heat and stir in the grated parmesan cheese to the toasted breadcrumbs mixture.
- Top and Final Bake: Sprinkle the breadcrumb and parmesan topping evenly over the mac and cheese. Return the dish to the oven and bake for another 15 minutes to allow the topping to crisp up nicely.
Notes
- Ensure the macaroni is fully cooked to your preferred tenderness before removing the dish from the oven; you may need to adjust bake time accordingly.
- The mustard powder and nutmeg are optional but add a subtle depth of flavor to the dish.
- Use whole milk for richness, but you can substitute with 2% milk if desired.
- For a vegetarian version, ensure the Velveeta and parmesan are suitable for your dietary preference.
- Let the dish rest a few minutes after baking to allow it to thicken slightly before serving.
