Loaded Mac & Cheese Corn Casserole
This Loaded Mac & Cheese Corn Casserole is packed with flavor for a taste experience that goes beyond plain mac and cheese. Bacon, corn, and green onions compliment the extra cheesy noodles.
Loaded Mac & Cheese Corn Casserole
Ingredients
- 8 oz short pasta of your choice
- 6 tablespoons unsalted butter, divided
- 5 tablespoons all-purpose flour
- 3 cups whole milk, warm
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss cheese
- 1/2 teaspoon dry ground mustard
- 1 clove garlic, pressed
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- pinch white pepper
- 1/2 teaspoon salt
- black pepper to taste
- 2 cups frozen corn
- 6 slices cooked crumbled bacon (about 1/2 cup)
- 5 scallions, chopped and divided
- 1/2 cup seasoned breadcrumbs
Preparation
- Prepare pasta to package directions. Once done drain and set aside.
- While pasta is cooking melted 3 tablespoons butter in large skillet over medium-low. Whisk in flour until thick and starting to turn golden tan color, about 1-2 minutes. Slowly whisk in milk and cook for 3-5 minutes or until thickened.
- Preheat oven to 350˚F. Remove from heat and stir in cheeses along with mustard, garlic, cayenne, paprika, white pepper, salt, black pepper, and bacon. When cheese is melted stir in half the scallions and all the corn.
- Add pasta to greased 9”x13” baking dish. Pour cheese sauce over top and stir to combine.
- Melt 3 tablespoons butter and combine with breadcrumbs and remaining scallions in small bowl. Pour over top of noodles and level with back of spoon.
- Bake for 20 minutes. Increase heat to low broil and bake for 3-5 minutes to brown top of casserole. Let stand for 5-10 minutes before serving.