- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Yield: 8-10 SERVINGS
Ingredients
- 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
Instructions
- 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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