Description
Creamy, cheesy macaroni baked with sweet golden corn for a comforting and flavorful side dish or main.
Ingredients
- 2 cups elbow macaroni (or shell pasta)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup canned or frozen golden corn, drained
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (optional for topping)
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13‑inch baking dish.
- Cook macaroni according to package instructions until just al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute.
- Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly until thickened, about 3–4 minutes.
- Remove sauce from heat. Stir in cheddar, Monterey Jack, Dijon mustard, smoked paprika, salt, and pepper until cheese is melted and sauce is creamy.
- Fold in drained corn and cooked pasta, mixing until evenly coated.
- Transfer mixture to prepared baking dish. Sprinkle panko breadcrumbs on top if using.
- Bake for 20–25 minutes, until bubbly and top is golden.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving warm.
Notes
- Use gluten‑free flour and breadcrumbs to make it gluten‑free.
- Mix in crumbled cooked bacon or diced jalapeños for extra flavor.
- Make ahead: assemble in baking dish, cover and refrigerate up to a day in advance—bake just before serving.
- Leftovers can be reheated in oven or microwave; add a splash of milk if needed to maintain creaminess.
- For a crispy topping, broil the breadcrumb layer for 1–2 minutes at the end.