Creamy Corn Macaroni and Cheese Casserole
Amazing, Creamy, Cheesy Homemade Macaroni and Cheese with Corn! The Perfect Side Dish for Your Holiday Meals!
Servings: 12 servings
- 16 oz dry elbow noodles
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 1 1/2 c. skim milk
- 1 c. heavy whipping cream
- 1/2 tsp dry mustard
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 14.75 oz can cream style corn
- 1 15.25 oz can sweet corn, drained
- 3 c. Crystal Farms® Wisconsin Sharp Cheddar Cheese Shredded
- 1/2 c. Crystal Farms® Grated Parmesan Cheese
Preheat oven to 425 degrees.
Spray a 9x13 inch pan with non-stick cooking spray.
Cook macaroni according to package directions. Drain and run under cold water.
In a large saucepan melt butter over medium heat. Slowly whisk in flour. Slowly whisk in cream, milk, mustard powder, onion powder, salt and pepper. Cook over medium heat while stirring until thickened.
Remove saucepan from heat and stir in cheese until melted. Add corn and mix until combined. Mix in cooked pasta until combined. Pour into prepared pan.
Baked 20 minutes or until bubbly.
Calories: 553kcal | Carbohydrates: 35g | Protein: 25g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 108mg | Sodium: 769mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 0.1mg | Calcium: 594mg | Iron: 1.2mg