Ingredients
- 1 14½ ounce½ can whole kernel corn undrained
- 1 14½ ounce can creamed corn
- 1 cup elbow macaroni uncooked
- 1 cup shredded Cheddar cheese or Velveeta cheese cubed
- ½ cup melted butter
- salt and pepper
Instructions
- Mix all ingredients and pour into buttered casserole dish.
- Bake, covered, at 350 degrees - gently stir after 30 minutes, return to oven and bake for 30 minutes more. 1 hour total.
- Barbara suggests that, after you stir the casserole, you sprinkle the top with an additional ½ cup shredded Cheddar for the last ½ hour bake time.
- Zesty Mac and Cheese
- 8 ounces macaroni, prepared according to package directions
- 1½ cups milk
- 1½ tsp. ground mustard
- 1 tsp. Worcestershire sauce
- ¾ tsp. salt
- a dash hot pepper sauce
- 1½ tblsp. butter
- 3 1/2 cups shredded Cheddar cheese, divided
- ½ cup bread crumbs
- 2 tblsp. butter, melted
- ½ tsp. paprika
- Preheat oven to 350 degrees.
- Prepare macaroni, cook only until al dente; drain.
- Heat milk in a small saucepan.
- Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
- Stir 1½ tblsp. butter and 3 cups cheese into the drained macaroni.
- Pour the hot milk mixture over the cheese and macaroni, stir.
- Pour into greased baking dish. Sprinkle with ½ cup cheddar cheese.
- Combine the bread crumbs with the melted butter. Spread over the top.
- Sprinkle with paprika. Bake in preheated oven for 30 to 45 minutes.
- May be placed under the broiler for 1 to 2 minutes just before serving.
- More fun with Mac and Cheese: Add bacon bits, browned hamburger, broccoli, or stir in some sour cream! If it goes with cheese, it may be the first best step in your own version or grown-up, gourmet mac and cheese.
Share this Recipe