CREAMY CORN MACARONI CASSEROLE
Delicious
macaroni, cheese and corn make this a heavenly pan that even picky kids will
love!
Ingredients
- 1/4 c. butter
- 1 1/2 c. skim milk
- 1 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp pepper
- 1/4 c. all-purpose flour
- 1 14.75 oz can cream style corn
- 16 oz dry elbow noodles
- 1 c. heavy whipping cream
- 1/2 tsp onion powder
- 1/2 c. Crystal Farms Grated Parmesan Cheese
- 1 15.25 oz can sweet corn, drained
- 3 c. Crystal Farms Wisconsin Sharp Cheddar Cheese Shredded
Instructions
First, preheat
the oven to 425 degrees.
Then, spray
a 9 x 13-inch baking pan with nonstick cooking spray.
Cook
macaroni according to package directions. Drain and pass under cold water.
In a large
saucepan, melt the butter over medium heat. Slowly fold in the flour. Slowly
add the cream, milk, mustard powder, onion powder, salt and pepper. Cook over
medium heat, stirring until thickened.
Remove the
pan from the heat and stir in the cheese until it melts. Add the corn and mix
until homogeneous. Stir in cooked pasta until combined. Pour into the prepared
pan.
Bake for 20
minutes or until boiling. Happy Cooking Time.
