Description
This One-Dish Corn Mac and Cheese combines creamy Velveeta, a blend of whole kernel and cream-style corn, and elbow macaroni baked to perfection. Enhanced with a medley of spices and topped with crispy, buttery panko breadcrumbs mixed with parmesan cheese, this casserole offers a comforting, rich, and flavorful twist on classic mac and cheese.
Ingredients
Scale
Core 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 the Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the mac and cheese.
- Combine the Corn and Seasonings: In a 9×13-inch baking pan, mix whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg thoroughly to create a flavorful base.
- Add Pasta and Cheese: Stir in uncooked elbow macaroni, Velveeta cubes, and cubed salted butter, ensuring that the pasta is well coated with the corn and seasoning mixture.
- Bake Covered: Cover the pan with aluminum foil and bake for 20 minutes. Then stir well to ensure even cooking, cover again, and bake another 20 minutes. If the pasta is still too firm, continue baking for an additional 5 to 10 minutes.
- Prepare Breadcrumb Topping: While the mac and cheese is baking, melt salted butter in a small skillet over medium heat. Add panko breadcrumbs and salt, toast until the breadcrumbs are golden and evenly coated with butter, then remove from heat and stir in grated parmesan cheese.
- Add Topping and Final Bake: Remove the foil from the mac and cheese, sprinkle the breadcrumb and parmesan topping evenly over the dish, then bake uncovered for the last 15 minutes to create a crisp, golden crust.
Notes
- Ensure the macaroni is fully cooked to your preferred texture before removing from the oven; additional baking time may be necessary.
- The mustard powder and nutmeg are optional but add depth to the flavor profile.
- The breadcrumb topping can be omitted for a softer mac and cheese or replaced with crushed crackers if preferred.
- Using Velveeta provides a creamy melt, but other cheese blends can be used for variation.
- Leftovers can be refrigerated and reheated; adding a bit of milk will help maintain creaminess.
