MACARONI CORN CASSEROLE
A creamy and slightly sweet corn and macaroni casserole. It always goes over with a big bang with family and friends.
Provided by Missy Borrowman
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
- Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 41.8 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 890.1 mg, Sugar 7.2 g
SWEET CORN MAC 'N' CHEESE
This is the recipe Yvan of Food Network Stars used for his promo and it decided me to vote for him. I was really surprised not to see it listed here already (I did search) so wanted to make sure it's available. A nice creamy, family favorite that's a little differant. If he wins his own show I'll watch it every time it comes on - it's cooking for real families, with an elegant twist. IMHO Finally got around to making this for the family (made in a cast iron pot and served right ont he table in that. It was nice a creamy - but as the title says does have a mildly "sweet" taste from the corn - so if you decide to try this be prepared for that, I wasn't and it took me a minute to get used to get used to that.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 892.8, Fat 46.5, SaturatedFat 25.8, Cholesterol 182, Sodium 1340.5, Carbohydrate 74.3, Fiber 3.6, Sugar 6.6, Protein 46.5
LUCY'S MAC AND CORN
This recipe came from my high school cafeteria's cook, Lucy. It's my favorite school lunch dish! (Casey's mom has found that 1/2 stick of margarine and reduced-fat Velveeta results in an equal taste with less fat.)
Provided by Casey
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 7
Number Of Ingredients 5
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.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 31.5 g, Cholesterol 55.6 mg, Fat 21.8 g, Fiber 2 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 671.3 mg, Sugar 3.6 g
CORN CHOWDAH MAC 'N' CHEESE
Make and share this Corn Chowdah Mac 'n' Cheese recipe from Food.com.
Provided by Pinay0618
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain and return to the pot. While the pasta is working, position a rack in the middle of the oven and preheat the broiler. Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.
- Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chile pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the parmigiano-reggiano.
- Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 771.6, Fat 34.8, SaturatedFat 17.4, Cholesterol 139.3, Sodium 675.1, Carbohydrate 85.8, Fiber 5.8, Sugar 11.3, Protein 31.8
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