Description
This One-Dish Corn Mac and Cheese is a creamy, comforting casserole that combines the sweetness of whole kernel and cream-style corn with rich Velveeta cheese and tender elbow macaroni. Baked to perfection with a golden, buttery panko breadcrumb and parmesan topping, this dish is both hearty and flavorful—perfect for family dinners or potlucks.
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)
Topping Ingredients
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F to prepare for baking the mac and cheese.
- Mix Base Ingredients: 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, ground black pepper, and ground nutmeg. Stir thoroughly to blend flavors evenly.
- Add Pasta and Cheese: Add the uncooked elbow macaroni, cubed Velveeta cheese, and cubed salted butter to the corn mixture. Stir well to ensure all the pasta is coated with the corn and cheese mixture.
- Bake Covered: Cover the pan with aluminum foil and bake for 20 minutes. Remove from oven, stir well to mix, then cover again and bake for another 20 minutes. If the macaroni is still firm to your liking, continue baking uncovered for an additional 5 to 10 minutes until tender.
- Prepare Breadcrumb Topping: In a small skillet over medium heat, combine panko breadcrumbs, salted butter, and salt. Toast the mixture, stirring frequently, until the butter melts and coats all the breadcrumbs evenly. Remove from heat and stir in grated parmesan cheese.
- Add Topping and Final Bake: Sprinkle the prepared breadcrumb and parmesan topping over the mac and cheese. Return the pan to the oven and bake uncovered for the last 15 minutes to allow the topping to brown and crisp.
Notes
- You can substitute Velveeta with a combination of cheddar and American cheese if preferred, though the creamy texture will differ slightly.
- For a spicier version, consider adding a pinch of cayenne pepper or chopped jalapeños to the mixture before baking.
- Ensure the macaroni is fully submerged in liquid to guarantee even cooking; stir halfway through if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
- If you prefer a gluten-free version, use gluten-free pasta and gluten-free breadcrumbs.