Corny Mac

Corny Mac

SERVINGS

6

PREP TIME

10 Min

COOK TIME

15 Min

Our comforting take on macaroni and cheese combines farm-fresh SteamCrisp® Niblets Whole Kernel Sweet Corn with savory cheddar and asiago cheeses. Top this creamy corn mac and cheese with buttery panko breadcrumbs for a perfectly crispy, golden garnish
FEATURED PRODUCTS
Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn
WHERE TO BUY
Corny Mac

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Lists of ingredients:

  • 8 ounces elbow macaroni
    1 Tablespoon butter
    2 cans (11 ounces each) Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn, drained
    4 ounces cream cheese
    1 cup heavy cream
    1 cup shredded cheddar cheese
    1 cup shredded asiago cheese

    For topping:
    1 Tablespoon butter, melted
    2 Tablespoons panko breadcrumbs

STEPS

1 Cook macaroni according to package directions for al dente. Drain and run under cool water. Set aside.
2 Preheat oven to 400ºF. Heat butter over medium in a large skillet. Add corn and sauté for 2 minutes, stirring regularly. Add cream cheese and heavy cream. Continue to cook until cream cheese is melted, about 3 minutes.
3 Mix in both cheeses until melted. Stir in cooked macaroni until well-coated. Pour into a 2-quart casserole dish.
4 Stir together melted butter and panko breadcrumbs, then sprinkle on top of the casserole. Bake for 8-10 minutes, until breadcrumbs are lightly toasted.

TIPS & TRICKS

Our cheesy corn mac casserole is sure to go fast at holiday parties and other social gatherings, but it can also be a quick and tasty way to mix up your vegetable rotation on weekdays.

Got leftovers? Store this corny mac in the refrigerator for up to 4 days or freeze it if needed – just make sure to completely thaw the casserole before reheating it.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

  • 8 ounces elbow macaroni
    1 Tablespoon butter
    2 cans (11 ounces each) Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn, drained
    4 ounces cream cheese
    1 cup heavy cream
    1 cup shredded cheddar cheese
    1 cup shredded asiago cheese

    For topping:
    1 Tablespoon butter, melted
    2 Tablespoons panko breadcrumbs

1 Cook macaroni according to package directions for al dente. Drain and run under cool water. Set aside.
2 Preheat oven to 400ºF. Heat butter over medium in a large skillet. Add corn and sauté for 2 minutes, stirring regularly. Add cream cheese and heavy cream. Continue to cook until cream cheese is melted, about 3 minutes.
3 Mix in both cheeses until melted. Stir in cooked macaroni until well-coated. Pour into a 2-quart casserole dish.
4 Stir together melted butter and panko breadcrumbs, then sprinkle on top of the casserole. Bake for 8-10 minutes, until breadcrumbs are lightly toasted.

Tips & Tricks

Our cheesy corn mac casserole is sure to go fast at holiday parties and other social gatherings, but it can also be a quick and tasty way to mix up your vegetable rotation on weekdays.

Got leftovers? Store this corny mac in the refrigerator for up to 4 days or freeze it if needed – just make sure to completely thaw the casserole before reheating it.

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