Corn mac'n'cheese
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 885, total fat 47 G., saturated fats 25 G., proteins 46 G., carbohydrates 70 G., fiber 5 G., cholesterol 171 mg, sodium 1217 mg, sugar 8 G.
Calories 885, total fat 47 G., saturated fats 25 G., proteins 46 G., carbohydrates 70 G., fiber 5 G., cholesterol 171 mg, sodium 1217 mg, sugar 8 G.
Creamy corn imbues this mac and cheese casserole with a deliciously sweet flavor that's perfectly complemented by a touch of hot sauce. Hot sauce is optional, but it adds a truly rich and vibrant flavor. Bake the mac and cheese under a crispy crouton topping and enjoy the combination with the soft, creamy filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two 220g cans of creamed corn
- 1 cup of milk
- 1/4 tsp onion powder
- 1 heaping tbsp cornstarch
- A pinch of ground nutmeg
- 3 drops hot sauce + extra for serving
- 2 cups of pasta
- 220 g of grated yellow cheddar
- 340 gr. grated mozzarella
- 1 egg, lightly beaten
- 1 cup croutons
- 1 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Move one rack to the top of the oven.
- In a saucepan, combine corn with milk and onion powder, if using, and cook for 5 minutes.
- Pour about 2 tablespoons of water over the cornstarch and mix thoroughly. Add the slurry to the corn mixture and stir over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper, and hot sauce, if using. Remove from heat, cover, and keep warm.
- Boil the pasta in salted water for 4-6 minutes. Drain the pasta thoroughly and toss it in the corn cream. Add the cheddar, half the mozzarella, and the egg. Mix well. Transfer to a 4-cup baking dish or a 12-inch cast-iron skillet and sprinkle with the remaining mozzarella.
- In a resealable plastic bag, lightly crush the croutons with a small hammer or rolling pin. Mix the butter with the crushed croutons and sprinkle them over the pasta. Bake on the top rack until golden brown, 15-20 minutes. Serve the mac and cheese drizzled with hot sauce.
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