Heavenly white cheddar mac and cheese and tasty creamed corn come together perfectly in this easy to whip up Creamed Corn Macaroni and Cheese!
Don’t run away! I know, it sounds crazy. I am full aware of this and I know that the name alone will raise some eyebrows. haha
My husband and my brother were both skeptical about trying it when I shared it with them but thankfully after a few bites they admitted that it tasted delicious.
For this Creamed Corn Macaroni and Cheese I used my favorite white cheddar macaroni and cheese base and then added two cans of creamed corn along wit a can of regular corn kernels.
This mac and cheese is super creamy, quick to make and it would make the perfect side dish for your Thanksgiving meal this year.
I did used canned cream corn for this recipe but if you want to make your own creamed corn for this mac and cheese I have a recipe for that as well. You can find my favorite recipe for homemade creamed corn on BigBearsWife.com by clicking here.
However, since it’s just being mixed in with the macaroni and cheese sauce, I’d probably just take the super easy route and use the can.
I’m just going to leave that totally up to you though.
-Tips and Answers-
For re-heating – no need to add milk before reheating like some mac and cheese recipes. This one should still be creamy after re-heating. Just make sure to stir it well.
Don’t forget to drain the corn kernels before adding them to the mac and cheese.
DO NOT drain the creamed corn
When you’re melting the cheese into the milk mixture it may look like it’s very thicken at first but just keep heating it on medium heat and stir it for about 5-7 minutes and it will be smooth and creamy. This is when you want to add in the noodles and corn.
Creamed Corn Macaroni and Cheese
- 16 ounces macaroni, uncooked
- 2 can (14.75 oz each) creamed corn
- 4 ounces mozzarella cheese, grated
- 8 ounces white American cheese slices, cut into small pieces
- 8 ounces extra sharp white cheddar cheese, grated
- 1 teaspoon white pepper
- 1/2 teaspoon ground dry mustard
- 8 ounces cream cheese, softened and diced
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 can ( 15.25 oz) corn kernels, drained
Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes.
Drain and set aside.
In a the same pot, melt the butter. Whisk in the flour.
Whisk flour and butter together for 1-2 minutes.
Pour in milk and whisk until smooth.
Whisk in dry mustard and white pepper.
Heat milk until hot and then add in cream cheese.
Whisk until melted and smooth.
Add in all grated cheese and whisk until melted.
Mix in all of the corn.
Pour pasta into corn and cheese sauce mixture and mix well.
Stir well and heat for 2-3 minutes.
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