Corn Macaroni & Cheese
Corn Macaroni and Cheese! It sounds like an odd combination, but try it! It is a huge hit at get-togethers! It is quite rich and delicious and definitely EASY!
Corn Macaroni and Cheese! It sounds like an odd combination, but try it! It is a huge hit at get-togethers! It is quite rich and delicious and definitely EASY!
- Carbohydrate 35.8440946666667 g
- Cholesterol 119.871666666667 mg
- Fat 41.3511086666667 g
- Fiber 2.47011997493108 g
- Protein 24.045374 g
- Saturated Fat 25.7922746666667 g
- Serving Size 1 1 Serving (249g)
- Sodium 671.774333333333 mg
- Sugar 33.3739746917356 g
- Trans Fat 2.55716306666667 g
- Calories 597 calories
Step-by-step
- Boil the Macaroni noodles.
- While they boil, melt the Cheese and Butter in a saucepan stirring frequently.
- Add the cream corn and corn to the cheese/butter mixture stirring frequently but do not bring it to a boil.
- Drain the noodles and combine all ingredients in a casserole dish.
- Bake at 350 degrees for 30 minutes covered and an additional 30 minutes uncovered.
Creamy starches suspended in a molten emulsion of processed dairy yield a dense, pudding-like consistency that clings firmly to the tines of a fork. Preparing this dish requires specific thermal control and the right cookware to prevent scorching during the stovetop phase.
Melt the butter and Velveeta cheese in a heavy-bottomed saucepan over low heat, stirring frequently with a silicone spatula to distribute heat evenly. Processed cheese contains emulsifying salts like sodium citrate, which maintain a smooth, homogeneous phase without breaking or separating into grease and solids, provided the temperature remains moderate. Combine the cream-style corn and whole frozen kernels directly into the warm cheese sauce, ensuring the mixture does not reach a boil, which can scorch the dairy solids at the pan base. Transfer the blended components into a standard three-quart ceramic or glass casserole dish, covering tightly with aluminum foil to trap steam during the initial 30 minutes at 350 degrees Fahrenheit. Remove the cover for the final 30 minutes of baking to encourage moisture evaporation and surface browning.
Because the fat content and dairy concentration are exceptionally high, pairing this dish with sharp, acidic elements creates necessary palate contrast. Serve alongside a crisp green salad dressed with a sharp vinaigrette or bright pickled vegetables to cut through the heavy texture.
Thermal Control and Cookware Selection
Melt the butter and Velveeta cheese in a heavy-bottomed saucepan over low heat, stirring frequently with a silicone spatula to distribute heat evenly. Processed cheese contains emulsifying salts like sodium citrate, which maintain a smooth, homogeneous phase without breaking or separating into grease and solids, provided the temperature remains moderate. Combine the cream-style corn and whole frozen kernels directly into the warm cheese sauce, ensuring the mixture does not reach a boil, which can scorch the dairy solids at the pan base. Transfer the blended components into a standard three-quart ceramic or glass casserole dish, covering tightly with aluminum foil to trap steam during the initial 30 minutes at 350 degrees Fahrenheit. Remove the cover for the final 30 minutes of baking to encourage moisture evaporation and surface browning.
Balancing Richness at the Table
Because the fat content and dairy concentration are exceptionally high, pairing this dish with sharp, acidic elements creates necessary palate contrast. Serve alongside a crisp green salad dressed with a sharp vinaigrette or bright pickled vegetables to cut through the heavy texture.
