Ingrédients pour Sweet Corn Mac N Cheese
- Creamed Corn
- 2 cups whole milk
- 1 teaspoon onion powder (optional)
- 2 tablespoons cornstarch
- Ground Nutmeg
- Salt & Fresh Ground Pepper
- Dash of hot sauce (optional)
- 1 pound elbow macaroni
- Cheddar Cheese
- Mozzarella Cheese
- 1 large egg
- Crouton
- Olive Oil
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Comment préparer Sweet Corn Mac N Cheese
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 2 cups of fresh or frozen corn, 2 cups whole milk, 1 teaspoon onion powder (optional), and bring to a simmer for 5 minutes.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Gradually whisk the cornstarch mixture into the simmering corn mixture. Cook over medium heat, whisking constantly, for 3 minutes, or until thickened.
- Remove from heat and stir in 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a dash of hot sauce (optional). Cover and keep warm.
- Cook 1 pound elbow macaroni in a large pot of boiling salted water for 4-6 minutes, or until al dente. Drain well.
- Add the cooked macaroni to the corn cream mixture. Stir in 2 cups shredded cheddar cheese, 1 cup shredded mozzarella cheese, and 1 large egg. Stir until well combined.
- Pour the macaroni and cheese mixture into a greased 4-cup casserole dish or 12-inch cast-iron skillet.
- Top with the remaining 1/2 cup mozzarella cheese.
- In a zip-top bag, crush 1 cup croutons using a rolling pin until finely crumbled.
- Drizzle 2 tablespoons olive oil over the crushed croutons and toss to coat.
- Sprinkle the crouton mixture evenly over the top of the mac and cheese.
- Bake on the top rack of the preheated oven for 15-20 minutes, or until golden brown and bubbly.
- Let stand for 5 minutes before serving. Garnish with extra hot sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
26g
Fat
128g
Carbs
24g
