Mac and Cheesy Corn Casserole
Combining two Thanksgiving favorites into one delicious side dish!
Ingredients
- 8 oz elbow macaroni
- 1 cup mozzarella cheese, shredded
- 1 cup monterey jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 6 Tbsp butter, unsalted
- 3/4 cup sour cream
- 1/2 cup whole milk
- 2 eggs
- 1 15oz can whole kernel corn, drained
- 1/3 cup all purpose flour
- 1/3 cup fine ground yellow cornmeal
- 1 tsp baking powder
- 3 Tbsp granulated sugar
- 1 tsp sea salt
- 1 tsp mustard powder
- 1/4 tsp cayenne pepper
Instructions
- Preheat the oven to 350 degrees F, and prepare a 9x13 baking dish with cooking spray.
- Cook elbow macaroni according to box directions in salted water, but cut the cook time 2 minutes short of al dente (approximately 7 minutes). Reserve 1/4 cup of pasta water, then drain.
- While macaroni cooks, shred the cheeses, then add 1 cup each of mozzarella, monterey jack and sharp cheddar to a medium mixing bowl. Toss to combine. Reserve 1 cup of sharp cheddar for topping.
- After draining and while macaroni is still hot, add to bowl with cheese and mix gently to combine. Set aside.
- In a second bowl (large and microwave-safe), melt the butter in the microwave (approx. 30 seconds), then add the sour cream and milk. Whisk to combine.
- Next, add the eggs to the same bowl, whisking to combine until smooth.
- Drain the canned corn, then add to the same bowl, mixing to combine.
- In a separate small bowl, combine the flour, cornmeal, baking powder, sugar, salt, mustard powder and cayenne pepper.
- Add the dry ingredients to the bowl with the corn, whisking until smooth.
- Add cheesy macaroni to the bowl with the corn, and mix gently with a spoon until combined. Use reserved pasta water to thin out the consistency slightly if needed.
- Pour mixture into greased baking dish, and top with remaining sharp cheddar cheese.
- Bake at 350 degrees F for 40-45 minutes, or until cheese is golden brown on top.
Notes
You can shortcut the dry ingredients portion by using Jiffy cornbread mix - I would recommend only using about half the box though! I would then still add the mustard powder, cayenne, and additional salt to taste.
I bought blocks of cheese and shredded it myself, but you can shortcut by getting pre-shredded cheese. I prefer to shred it myself because there are no added preservatives/anti-caking agents, and it melts into a smoother, creamier consistency.