mac and cheese with corn recipe

Written ByJenny Smyth Posted on
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The Best mac and cheese with corn recipe

I love mac and cheese with corn, it’s a classic comfort food that never fails to hit the spot. As a mom of two, I’ve made this recipe countless times for my kids, and it’s always a hit.

The combination of creamy pasta, crunchy corn, and gooey cheese is just irresistible. Plus, it’s incredibly easy to make and can be customized to suit any occasion or dietary need.

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a family gathering, this recipe is sure to become a staple in your household. I’ve been making mac and cheese with corn for years, and I still get excited every time I take it out of the oven.

The smell of melted cheese and baked pasta is just heavenly! In this post, I’ll share my tried-and-true recipe with you, along with some helpful tips and variations to try.

Creamy Mac and Cheese with Corn

4.6 from 1314 votes

A comforting twist on classic mac and cheese, this dish combines tender elbow macaroni with sweet corn kernels in a rich, creamy cheddar sauce. It is baked until golden and bubbly for a satisfying weeknight dinner or side dish.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta and Corn

8 ounces elbow macaroni
1 cup frozen corn kernels, thawed

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, stirring occasionally.
4Drain the pasta in a colander and set aside.
5In a medium saucepan over medium heat, melt the butter until it foams.
6Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture turns light golden.
7Gradually pour in the milk and heavy cream while whisking continuously.
8Bring the sauce to a gentle simmer over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
9Remove the saucepan from the heat.
10Stir in the shredded cheddar and Monterey Jack cheeses until fully melted and smooth.
11Add the Dijon mustard, salt, black pepper, and paprika, and mix well.
12In a large bowl, combine the cooked macaroni, thawed corn kernels, and the cheese sauce.
13Stir until the pasta and corn are evenly coated.
14Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
15In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are moistened, then sprinkle evenly over the top.
16Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly around the edges and the topping is golden brown and crispy.
17Let the dish cool for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 580mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a lighter version, use low-fat milk and reduce the cheddar to 1 1/2 cups. You can also add cooked bacon bits or diced jalapenos for extra flavor.

Watch Video Of How Creamy Mac and Cheese with Corn Works

This mac and cheese with corn recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special treat for your family gatherings.

The leftovers reheat beautifully in the microwave or oven, making it an excellent option for meal prep or potlucks.

Plus, the addition of corn adds a delightful sweetness that complements the richness of the cheese perfectly.

❓ Frequently Asked Questions About Creamy Mac and Cheese with Corn

Q: What type of pasta should I use for mac and cheese?

A: You can use any type of pasta you like, but I find that shells or elbow macaroni work best for this recipe. They hold onto the cheese sauce nicely and provide a nice texture contrast to the crunchy corn.

Q: Can I substitute other types of corn for frozen corn?

A: Yes, you can use fresh or canned corn if you prefer. Just be sure to adjust the cooking time accordingly. Fresh corn will add a nice sweetness to the dish, while canned corn will give it a more uniform texture.

Q: How do I prevent the mac and cheese from becoming too dry?

A: To prevent the mac and cheese from becoming too dry, make sure to not overcook it. You want the pasta to still have a bit of bite in the center. Also, adding some extra butter or cream can help keep the dish moist and creamy.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the pasta and cheese sauce separately and then assembling everything just before baking. This way, you can customize each serving as needed.

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