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
Scale
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
- â…› 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.
