Creamy Corn And Macaroni Bake Food

MACARONI CORN CASSEROLE

Steps:

• Preheat oven to 350 and grease a casserole dish with nonstick cooking spray.
• Add macaroni, cans of corn, butter and cheese.
• Season with salt and pepper and mix well.
• Cover tightly with foil and bake for 30 minutes.
• Remove foil and discard. Stir well.
• Return to oven for an additional 30 minutes until bubbly and cooked.

LUCY'S MAC AND CORN

Steps:

• Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

CREAMY CORN AND MACARONI BAKE

Steps:

• Preheat oven to 350°F. Lightly grease a 2-qt. casserole. Cook macaroni according to package directions; drain.
• Meanwhile, in a 12-inch skillet melt the 1/4 cup butter over medium heat. Stir in flour, dry mustard, and pepper. Cook and stir 2 minutes. Gradually stir in milk and Worcestershire sauce. Cook and stir until thickened and bubbly. Reduce heat to low. Gradually add cheese, stirring until melted. Remove from heat. Stir macaroni, corn, pancetta, and green onions into cheese mixture. Transfer to prepared casserole.
• In a small bowl combine panko, Parmesan cheese, the 2 Tbsp. melted butter, and the parsley. Sprinkle over macaroni mixture. Bake 25 to 30 minutes or until heated through (160°F). If desired, sprinkle with additional green onions before serving.

SWEET CORN MAC 'N' CHEESE

Steps:

• 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.

MACARONI - CORN - VELVEETA CASSEROLE

Steps:

• In non-stick pan, cook corn, margarine & Velveeta.
• In another pan, cook macaroni until tender and drain.
• Pour macaroni in corn/Velveeta mixture. Mix well.

CORN AND MACARONI BAKE

Steps:

• Pour both cans of corn into a well greased 9x13 inch baking dish.
• Add butter, Cheddar cheese, and uncooked macaroni.
• Mix and bake at 350 degrees for 20 minutes.
• Remove from oven and stir.
• Return to oven for 10 minutes or until bubbling.

MACARONI & CORN CASSEROLE

Steps:

• Mix all ingredients together and pour into baking dish. Bake at 325*F for 30 minutes covered. Uncover and bake for 30 minutes longer.
• VARIATIONS: Add crumbled sausage or diced ham.