macaroni and cheese with corn recipe

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

Macaroni and cheese with corn is a comfort food classic that never fails to please. I first discovered this recipe when I was a kid, and it’s been a staple in our household ever since. There’s something about the combination of the creamy pasta, the sweetness of the corn, and the crunch of the breadcrumb topping that just hits all the right notes.

As a busy mom, I love that this recipe is easy to make and can be adapted to feed a crowd. Whether we’re having it as a weeknight dinner or as part of a special occasion meal, macaroni and cheese with corn always brings smiles to our faces. And let’s be real – who doesn’t love a good excuse to indulge in some creamy pasta?

The best part is that it’s also relatively healthy, making it a guilt-free option for even the pickiest eaters. My kids love helping me prepare this dish, and they always get excited when they see the finished product. It’s become a tradition in our household – every time we make macaroni and cheese with corn, we know we’re in for a treat.

And as an added bonus, this recipe freezes beautifully, so we can enjoy it for weeks to come. The original recipe I used was from my grandmother, who swore by using high-quality cheddar cheese for maximum flavor. I’ve since tweaked it to include some added corn for extra sweetness, but you can adjust to your liking.

What I love most about this recipe is how versatile it is – whether you’re serving it as a main course or as part of a larger spread, it’s always a crowd-pleaser.

Macaroni and Cheese with Corn

Macaroni and Cheese with Corn

4.8 from 1581 votes

This creamy macaroni and cheese gets a sweet pop from corn kernels mixed into the cheesy sauce. It is a comforting side dish or main course that comes together quickly on the stovetop.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta

2 cups elbow macaroni
1 tablespoon salt for pasta water

For the Cheese Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

For the Corn

1 cup frozen corn kernels, thawed
1 tablespoon butter

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, stirring occasionally.
3Drain the pasta in a colander and set aside.
4In a medium saucepan, melt 2 tablespoons of butter over medium heat until it foams.
5Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture turns light golden and smells nutty.
6Gradually pour in the milk while whisking vigorously to prevent lumps.
7Continue whisking over medium heat until the sauce thickens and comes to a gentle simmer, about 3 to 4 minutes.
8The sauce should coat the back of a spoon.
9Reduce the heat to low and add the shredded cheddar cheese, salt, black pepper, and paprika.
10Stir with a wooden spoon until the cheese is fully melted and the sauce is smooth and creamy.
11In a small skillet, melt 1 tablespoon of butter over medium heat.
12Add the thawed corn kernels and cook for 2 to 3 minutes, stirring occasionally, until the corn is heated through and lightly browned in spots.
13Add the cooked macaroni and sautéed corn to the cheese sauce.
14Stir gently until everything is evenly coated and the pasta is warmed through, about 1 to 2 minutes.
15Serve immediately while hot and creamy.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 680mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For extra crunch, top with buttered breadcrumbs and broil for 2 minutes. You can use fresh corn cut from the cob when in season. If the sauce becomes too thick, stir in a splash of warm milk.

Watch Video Of How Macaroni and Cheese with Corn Works

Macaroni and cheese with corn is one of those magical recipes that never fails to impress – whether you’re serving it at home or taking it to a potluck gathering. For me, this dish has become synonymous with comfort food at its finest – there’s just something so satisfying about the combination of creamy pasta, crunchy breadcrumbs, and sweet corn kernels.

One thing I love most about this recipe is how easily adaptable it is – feel free to get creative with your own favorite mix-ins or substitutions! Now that you’ve tried my grandmother’s beloved macaroni and cheese with corn recipe, I’m confident you’ll agree that it’s worth making again and again.

❓ Frequently Asked Questions About Macaroni and Cheese with Corn

Q: What type of pasta should I use?

For macaroni and cheese with corn, I prefer using macaroni made from durum wheat semolina because it holds its shape well after cooking.

Q: Can I use other types of cheese?

While cheddar is my go-to choice for this recipe, you can experiment with other cheeses like mozzarella or Monterey Jack.

Q: How do I prevent the macaroni from becoming mushy?

To avoid overcooking your pasta, be sure to cook it al dente – that means it should still have some bite to it.

Q: Can I make this recipe ahead of time?

Sure! This dish freezes beautifully – simply thaw overnight in the fridge and reheat when you’re ready.

Q: Is this recipe suitable for vegetarians?

Yes! This recipe is completely vegetarian-friendly.

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