Description
This One-Dish Corn Mac and Cheese combines creamy Velveeta cheese with the sweet flavors of whole kernel and cream-style corn, all baked together with elbow macaroni for a comforting and flavorful twist on a classic mac and cheese dish. A crispy panko and parmesan breadcrumb topping adds a delightful texture contrast to this easy-to-make, family-friendly casserole.
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 Fahrenheit to prepare for baking the casserole evenly.
- Combine Corn Mixture: In a 9×13-inch baking pan, thoroughly mix together the whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg. This mixture forms the flavorful base of the dish.
- Add Macaroni and Cheese: Add the uncooked elbow macaroni, cubed Velveeta cheese, and cubed salted butter to the corn mixture. Stir well to ensure the pasta is evenly coated and the cheese starts to melt in with the liquids.
- Bake Casserole: Cover the baking pan tightly with aluminum foil and bake for 20 minutes. Afterward, stir the mixture thoroughly to redistribute the heat and cover again. Bake for an additional 20 minutes, checking doneness. If the macaroni is still slightly firm, continue baking for 5 to 10 minutes until fully tender.
- Prepare Breadcrumb Topping: While the mac and cheese is baking, toast the panko breadcrumbs in a small skillet over medium heat with salted butter and salt. Stir frequently until the breadcrumbs are golden and coated with butter. Remove from heat and mix in grated parmesan cheese for added flavor and texture.
- Add Topping and Final Bake: Sprinkle the prepared breadcrumb topping evenly over the mac and cheese casserole. Return to the oven and bake uncovered for the last 15 minutes, allowing the topping to crisp and brown beautifully.
Notes
- If you prefer a smoother mac and cheese, you can reduce or omit the panko breadcrumb topping.
- The mustard powder and nutmeg are optional but add depth of flavor to the dish.
- Use a 9×13-inch pan to ensure even cooking and enough capacity for the mixture.
- For a sharper cheese flavor, you can substitute part of the Velveeta with cheddar cheese.
- Be sure to cover the pan during most of the baking to prevent excessive drying.
