Wednesday, July 25, 2012
Corny Mac & Cheese
1 15 oz can cream style corn
2 C milk
2 Tbls cornstarch
1 tsp onion powder
½ tsp each: nutmeg, salt, pepper
¼ tsp cayenne
4 C elbow macaroni
2 lbs grated cheese(s)*
½ C butter
1 egg, beaten
Toppings (optional): extra cheese, crushed croutons or potato chips, crumbled bacon, chives, crisp fried onions, etc.
Preheat oven to 350°.
Optional: Pulse the corn in a food processor if a smoother consistency is desired.
Cook and drain the macaroni; cover to keep warm, and set aside.
Add cornstarch to cold milk and stir until well mixed. In a saucepan combine corn, milk and cornstarch, and onion powder; bring to a simmer. Stir in nutmeg, salt, pepper and cayenne; continue to simmer and stir until the mixture thickens (2-4 minutes).
Pour this over the macaroni and stir to combine. Add cheese(s) -- reserve some cheese for topping, if desired -- butter, and egg, stirring until well combined; butter and cheeses should melt and get creamy. (Mmmmm!) Pour the mixture into a large casserole or baking dish (or a large skillet). -- I had to use two...one for now, one for later!
Top with extra cheese, croutons, bacon, herbs, etc. as desired. Bake on top rack until golden (typically about 30 minutes).
* A combination of cheddar and mozzarella works well for a basic, creamy mac & cheese. I used smoked gouda recently for my nephew's birthday dinner. Variations are delicious...choose cheese according to your taste! :)