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    Home > Blog > Pasta & Noodles > Creamed Corn Mac and Cheese

    Creamed Corn Mac and Cheese

    by Jenny Park · Published: May 16, 2018 · Modified: Jun 1, 2020

    Jump to Recipe

    A pot and bowls of creamed corn mac and cheese with a serving spoon.

    I think I’ve only had creamed corn 2 to 3 times ever,.,and I’m pretty sure each time I was having prime rib. I also haven’t had it in a pretty long time, a handful of years at least. Anyway, we’re changing that today with our Creamed Corn Mac and Cheese. This stovetop mac and cheese is quick, simple and so so good! I love the small pop’s of sweetness you get from the corn, just swimming around in the creamy and super cheesy sauce. This dish makes for a perfect ‘fat kid’ meal in itself, but it also goes really well as a side, especially with some grilled meats and veggies….so this would be perfect for Memorial Day weekend! Enjoy! xx, Jenny

    A pot of creamed corn mac and cheese with a wooden serving spoon.
    Several bowls of creamed corn mac and cheese with forks.

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    A pot and bowls of creamed corn mac and cheese with a serving spoon.

    Creamed Corn Mac and Cheese

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 40 mins
    Servings: 4

      INGREDIENTS  

    • 1 pound dry elbow macaroni
    • 4 ½ tablespoons unsalted butter
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 2 cups fresh corn kernels from 3 to 4 ears of corn
    • ½ teaspoon sugar
    • 3 ½ tablespoons all-purpose flour
    • 1 ⅔ cups whole milk
    • 5 ounces shredded swiss
    • 2 ounces shredded white cheddar
    • salt and cracked black pepper to taste

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil over high heat.
    • Add a small handful of salt and macaroni and stir together.
    • Boil macaroni until al dente, 8 to 10 minutes, stirring occasionally.
    • Remove macaroni from heat and reserve 1 cup of the pasta water.
    • Drain pasta and rinse with cold water to stop cooking.
    • Place pot back over medium heat and melt butter. Add shallot and garlic and sauté for 3 to 4 minutes. Season with salt and pepper.
    • Add corn and continue to sauté for 3 to 4 minutes. Sprinkle sugar over corn mixture and continue to sauté for an additional minute.
    • Remove ⅔ cup corn mixture from pot and set aside.
    • Sprinkle flour over corn mixture remaining in pot and stir together until there are no raw lumps of flour left, 3 to 4 minutes.
    • Slowly stir milk into the flour mixture and continue to stir together until mixture is smooth and begins to simmer and thicken enough to coat the back of a spoon.
    • Remove pot from heat and stir in the shredded swiss followed by the cheddar, slowly and in small handfuls, until all the cheese has been added and melted into a smooth sauce. Season with salt and pepper.
    • Fold in the cooked macaroni until fully incorporated and any of the reserved pasta water as needed if the mixture is too thick, 2 tablespoons at a time, until the macaroni and cheese is creamy and smooth.
    • Adjust seasonings, stir and top with reserve corn mixture. Serve.

      NOTES  

    • *Makes 1 quart of Mac and Cheese
    Calories: 885kcal Carbohydrates: 113g Protein: 35g Fat: 33g Saturated Fat: 20g Cholesterol: 92mg Sodium: 221mg Potassium: 657mg Fiber: 6g Sugar: 15g Vitamin A: 1138IU Vitamin C: 6mg Calcium: 525mg Iron: 2mg

    May 16, 2018 / 7 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    May 16, 2018 / 7 Comments

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    1. elle

      December 20, 2020 at 9:16 am

      I only have cheddar cheese, can I leave out the Swiss

      Reply
      • Jenny Park

        December 20, 2020 at 10:14 am

        sure. the flavor will be a little different (it’ll be more cheesy than creamy tasting) but it will still be delicious

        Reply
    2. Cindi Bolton

      May 28, 2018 at 9:22 am

      I made this for a Memorial cookout out and thought because of the difference in cheeses it made a wonderful compliment to ribs with sweet b-b-q sauce. I made a few changes that I liked: doubled the amount of white cheddar, added more liquid, left all the corn in the mixture and topped with Mexican cheese blend then cooked in the oven for 20-30 minutes at 350.

      Reply
    3. Caroline

      May 23, 2018 at 8:08 am

      Is canned or frozen corn ok?

      Reply
      • Jenny Park

        May 25, 2018 at 11:14 am

        Should be just fine!

        Reply
    4. Kim

      May 17, 2018 at 11:14 am

      This looks and sounds amazing!!!!
      Making it this weekend for sure. Thanks for the great recipe!

      Reply
      • Jenny Park

        May 18, 2018 at 11:44 am

        Yes!! Glad to hear you’re making this! Hope you love it!!

        Reply

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