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If you’re a fan of classic comfort food with a little twist, this One-Dish Corn Mac and Cheese Recipe is going to become your new favorite go-to. Creamy, cheesy macaroni mingles beautifully with the sweet, tender bursts of whole kernel and cream-style corn, creating layers of flavor and texture that feel cozy and fresh all at once. This recipe is not only a deliciously rich meal that pleases the whole family, but it’s also wonderfully straightforward to prepare, making it a perfect choice for busy weeknights or a comforting weekend treat.
Ingredients You’ll Need
Gathering the right ingredients is the key to bringing out the best in this One-Dish Corn Mac and Cheese Recipe. Each component adds its own magic, from the creamy Velveeta cheese that melts perfectly to the gentle sweetness of both cream-style and whole kernel corn, creating a harmonious balance of richness and brightness.
- 14 ounces whole kernel corn: Adds a delightful pop of sweetness and a lovely texture contrast to the creamy pasta.
- 14 ounces cream-style corn: Provides a smooth, velvety corn flavor that blends seamlessly with the cheese sauce.
- 1½ cups water: Helps cook the macaroni directly in the sauce, keeping everything moist and delicious.
- 1½ cups whole milk: Enriches the sauce for that luscious, creamy consistency you crave.
- 1 teaspoon salt: Balances all the flavors and enhances the natural sweetness of the corn and richness of the cheese.
- ½ teaspoon mustard powder (optional): Adds a subtle tang that brightens the overall flavor profile.
- ½ teaspoon garlic powder: Introduces warm, savory notes that deepen the dish’s complexity.
- ½ teaspoon paprika: Brings a gentle smokiness and a lovely color to the mix.
- ¼ teaspoon onion powder: Offers a hint of sweetness and depth without overpowering the creamy texture.
- ¼ teaspoon ground black pepper: Adds just the right amount of bite to balance the creamy cheese.
- ⅛ teaspoon ground nutmeg (optional): Subtly warms and rounds out the flavors for an extra cozy touch.
- 16 ounces uncooked elbow macaroni: The classic pasta shape that traps cheesy, saucy goodness in every bite.
- 16 ounces Velveeta (cubed): Melts like a dream, creating the signature smooth, gooey mac and cheese texture.
- ½ cup salted butter (cubed): Infuses richness and helps meld all the flavors together beautifully.
- 1 cup panko breadcrumbs: Adds a satisfyingly crisp topping contrast to the creamy base.
- 2 tablespoons salted butter: Used to toast the breadcrumbs for that irresistible golden crust.
- ¼ teaspoon salt: Elevates the breadcrumbs, ensuring every bite has perfect seasoning.
- ¼ cup grated parmesan cheese: Sprinkled on top to finish with a nutty, savory bite and a bit of sharpness.
How to Make One-Dish Corn Mac and Cheese Recipe
Step 1: Prepare the Corn and Cheese Base
Start by preheating your oven to 400 degrees F. Then, in a 9×13-inch baking pan, combine the whole kernel corn, cream-style corn, water, whole milk, and all your spices and seasonings including salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg. Stir everything together thoroughly to create a flavorful liquid base that will cook your pasta and infuse it with deep corn and spice aromas.
Step 2: Add Pasta and Cheese
Now it’s time for the macaroni and the star of the show: Velveeta cheese. Add the uncooked elbow macaroni along with the cubed Velveeta and butter directly into the corn mixture. Give it a good stir to make sure every piece of pasta is coated in that creamy, cheesy goodness. This is what makes the dish delightfully creamy once baked.
Step 3: Bake Covered and Stir
Cover the pan tightly with aluminum foil to lock in moisture and bake it for 20 minutes. After that, remove the foil, stir the mixture well to ensure even cooking and creaminess, then cover it again and bake for another 20 minutes. If the pasta is still a little too firm for your liking, just give it an extra 5 to 10 minutes—patience here rewards you with perfectly tender macaroni.
Step 4: Prepare and Add the Breadcrumb Topping
While the mac and cheese is finishing up, melt the butter in a small skillet over medium heat and add the panko breadcrumbs with a pinch of salt. Toast them until the crumbs are golden and bubbling with buttery goodness. Remove from heat and mix in the grated parmesan cheese for an extra punch of flavor. Sprinkle this heavenly topping over your mac and cheese, then return the dish to the oven for the last 15 minutes to develop a crisp, golden crust that’s impossible to resist.
How to Serve One-Dish Corn Mac and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a vibrant burst of green and a little fresh bite to balance the richness. You can also add a dash of smoked paprika for a bit of color and smoky aroma right before serving. For those who love a little extra zing, a light drizzle of hot sauce pairs surprisingly well.
Side Dishes
This dish shines as a hearty main but pairs beautifully with lighter, crisp sides to complement its creamy texture. Try serving it alongside a simple green salad with a lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. For a Southern-inspired meal, add some tangy coleslaw or pickled okra on the side to cut through the richness.
Creative Ways to Present
For a fun twist, serve the mac and cheese in individual ramekins topped with extra toasted breadcrumbs for personalized portions. You can also turn leftovers into delicious mac and cheese bites by chilling the mixture, forming it into balls, breading, and frying until golden. These bite-sized treats are perfect party snacks or lunchbox surprises!
Make Ahead and Storage
Storing Leftovers
One-Dish Corn Mac and Cheese Recipe leftovers store wonderfully in an airtight container in the refrigerator for up to 4 days. Make sure it’s well-covered to keep the creamy texture intact and prevent any drying out.
Freezing
If you want to keep your portions longer, freeze the mac and cheese in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating for best results. Note that the breadcrumb topping is best toasted fresh after reheating to maintain its crunch.
Reheating
Reheat gently in the oven at 350 degrees F covered with foil to prevent drying, or microwave individual servings, stirring occasionally to warm through evenly. If the mac seems a bit dry after reheating, stir in a splash of milk or cream to revive that creamy consistency.
FAQs
Can I use a different type of cheese instead of Velveeta?
Absolutely! While Velveeta gives that signature smooth melt, you can substitute it with a mix of sharp cheddar and Monterey Jack for a more classic flavor and fantastic melt quality. Just be sure to adjust the seasoning as needed.
Is this recipe suitable for freezing and reheating?
Yes, this One-Dish Corn Mac and Cheese Recipe freezes well and can be reheated with ease. Just remember to keep the breadcrumb topping separate and add it fresh after reheating to keep it crisp.
Can I make this recipe dairy-free?
To make it dairy-free, try swapping the milk for a creamy plant-based alternative like oat or cashew milk and use a dairy-free cheese substitute. The texture and flavor will be different but still comforting and tasty.
Do I have to use both cream-style and whole kernel corn?
The combination of both types of corn really elevates the dish by providing a mix of smooth creaminess and sweet chunks. You can experiment with just one type if needed, but the balance might shift slightly.
How can I make the breadcrumb topping extra crunchy?
To achieve the crunchiest topping, toast the panko breadcrumbs in butter until golden brown just before spreading them on the mac and cheese, then bake uncovered during the last 15 minutes. You can also add a sprinkle of Parmesan cheese for added flavor and crispness.
Final Thoughts
I can’t recommend this One-Dish Corn Mac and Cheese Recipe enough if you’re looking for a comforting yet exciting twist on traditional mac and cheese. The blend of sweet corn and creamy, cheesy pasta hits all the right notes for a dish that feels like a warm hug on a plate. Give it a try—you might just find your family asking for it again and again!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This One-Dish Corn Mac and Cheese is a comforting and creamy casserole combining the sweet flavors of whole kernel and cream-style corn with cheesy elbow macaroni. Velveeta cheese melts smoothly into the mixture, and a crispy, buttery panko breadcrumb and Parmesan topping adds a delightful crunch. Perfectly baked in one pan, this dish is an easy and delicious twist on classic mac and cheese, serving eight.
Ingredients
Corn Mixture
- 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
- ⅛ teaspoon ground nutmeg (optional)
Pasta and Cheese
- 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 Fahrenheit (204 degrees Celsius) to ensure it reaches the right temperature for baking the mac and cheese.
- Mix Corn and Seasonings: 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 (if using). Stir thoroughly to blend all the flavors evenly.
- Add Pasta and Cheese: To the corn mixture, add the uncooked elbow macaroni, cubed Velveeta cheese, and cubed salted butter. Stir everything together until the pasta is well-coated with the corn and cheese 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, stir the mixture well, cover again, and continue baking for another 20 minutes. If the pasta is still slightly firm, bake for an additional 5 to 10 minutes until it reaches your desired tenderness.
- Prepare Breadcrumb Topping: While the macaroni is baking, melt the salted butter in a small skillet over medium heat. Add the panko breadcrumbs and salt, toasting and stirring frequently until the breadcrumbs are evenly coated with butter and lightly golden.
- Finish Topping: Remove the skillet from the heat, stir in the grated Parmesan cheese, and mix well. Sprinkle this breadcrumb mixture evenly over the mac and cheese.
- Bake with Topping: Return the macaroni to the oven, uncovered, and bake for an additional 15 minutes or until the breadcrumb topping is crisp and golden brown.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy your creamy, cheesy corn mac and cheese with a crunchy topping!
Notes
- For an extra kick, add diced jalapeños or a dash of hot sauce to the corn mixture before baking.
- If you prefer a sharper cheese flavor, substitute half of the Velveeta with sharp cheddar.
- You can prepare this dish ahead and refrigerate before baking; just add 5–10 minutes to the baking time if baking from cold.
- To make the topping dairy-free, use dairy-free butter and nutritional yeast instead of Parmesan cheese.
- Ensure you drain the whole kernel corn well to avoid excess liquid in the dish.
