Macaroni Corn Casserole (Printable Recipe)
A cheesy mash-up of macaroni, corn, and bacon with a crispy panko topping and rich flavor.
# Ingredients You'll Need:
→ Topping
01 -
1/2 cup panko breadcrumbs
02 -
2 tablespoons unsalted butter, melted
03 -
1/4 cup thinly sliced scallions
04 -
1/8 teaspoon kosher salt
→ Cheese Sauce & Casserole Base
05 -
4 tablespoons unsalted butter
06 -
1/4 cup plus 1/2 tablespoon all-purpose flour
07 -
3 cups whole milk, warmed
08 -
6 ounces white Cheddar cheese, shredded
09 -
6 ounces Gruyère cheese, shredded
10 -
8 ounces elbow macaroni, cooked al dente
11 -
2 cups frozen corn, thawed
12 -
1/2 cup cooked and crumbled bacon
13 -
3/4 teaspoon dry mustard
14 -
3/4 teaspoon grated garlic
15 -
1/4 teaspoon cayenne pepper
16 -
1/2 cup thinly sliced scallions
17 -
1/4 teaspoon kosher salt
# Steps to Follow:
01 -
Combine panko, melted butter, 1/4 cup scallions, and 1/8 teaspoon salt in a small bowl. Toss until well coated. Set aside.
02 -
Melt 4 tablespoons butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute. Gradually whisk in warmed milk until smooth. Simmer over medium heat, then reduce to medium-low and cook, whisking, until thickened, about 4 minutes.
03 -
Remove sauce from heat. Stir in Cheddar and Gruyère until melted. Mix in cooked macaroni, corn, bacon, dry mustard, garlic, cayenne, remaining scallions, and 1/4 teaspoon salt.
04 -
Transfer mixture to a 2-quart broiler-safe baking dish. Top evenly with prepared panko mixture. Bake at 350°F for 20 minutes until bubbly.
05 -
Increase oven to broil and preheat for 3 minutes. Return casserole to oven and broil until top is golden, about 2 minutes.
06 -
Remove from oven and let stand for 15 minutes before serving to allow flavors to set.
# Extra Tips:
01 -
Letting the casserole rest after baking helps the cheese sauce thicken and improves sliceability.