Sweet Corn Mac 'N' Cheese
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
64
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Milk1 tsp
Onion Powder (optional)1 pinch
Ground Nutmeg1
Salt2 cups
Elbow Macaroni340 g
Grated Mozzarella1 cup
Crouton1 tbsp
Olive OilDirections:
1
Preheat the oven to 350 degrees F
2
Move one rack to the top of the oven
3
In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes
4
Combine the cornstarch with about 2 tablespoons water and stir well
5
Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes
6
Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using
7
Remove from the heat, cover and keep warm
8
Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes
9
Drain the macaroni well and add to the corn cream
10
Add the Cheddar, half of the mozzarella and the egg
11
Stir well
12
Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella
13
In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin
14
Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture
15
Cook on the top rack until golden, 15 to 20 minutes
16
Serve with hot sauce
17
This recipe was created by a contestant during a cooking competition
18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results