Sweet Corn Mac 'n' Cheese
Sweet Corn Mac 'n' Cheese might be a good recipe to expand your main course recipe box. One serving contains 949 calories, 48g of protein, and 46g of fat. For $2.73 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, ground pepper, croutons, and a few other things to make it today. 18 people found this recipe to be yummy and satisfying. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Similar recipes include Crushing on Jessica Merchant of How Sweet It Is, an Obsessed With Cheese Mac and Cheese , Plus a Giveaway, Sweet Potato Mac & Cheese, and Sweet Chili Mac And Cheese Shells.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 heaping tablespoon cornstarch
2 8-ounce cans creamed corn
1 cup croutons
1 egg, lightly beaten
2 cups elbow macaroni
Pinch ground nutmeg
Salt and ground black pepper
3 dashes hot sauce, optional, plus more for serving
8 ounces grated mild yellow Cheddar
1 cup milk
12 ounces grated mozzarella
1 tablespoon olive oil
1/4 teaspoon onion powder, optional
Equipment:
oven
sauce pan
whisk
casserole dish
frying pan
ziploc bags
rolling pin
Cooking instruction summary:
Preheat the oven to 350 degrees F. Move one rack to the top of the oven. In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes. Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm. Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella. In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Step by step:
1. Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
2. In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
3. Combine the cornstarch with about 2 tablespoons water and stir well.
4. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using.
5. Remove from the heat, cover and keep warm.
6. Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes.
7. Drain the macaroni well and add to the corn cream.
8. Add the Cheddar, half of the mozzarella and the egg. Stir well.
9. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.
10. In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes.
11. Serve with hot sauce.
12. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Nutrition Information:
covered percent of daily need
