One Dish Corn Mac And Cheese Recipes

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ONE-POT FRESH CORN MAC AND CHEESE



One-Pot Fresh Corn Mac and Cheese image

Two great dishes come together for one amazing side dish.

Provided by Ann Taylor Pittman

Time 30m

Number Of Ingredients 9

4 tablespoons unsalted butter, divided
3 cups fresh corn kernels (about 2 large ears)
⅔ cup sliced scallions (from 1 bunch)
1 ¼ teaspoons kosher salt, divided
1 cup finely chopped Vidalia onion (from 1 small onion)
8 ounces uncooked large elbow macaroni
½ cup whole milk
½ teaspoon black pepper
8 ounces Colby Jack cheese, shredded (about 2 cups)

Steps:

  • Melt 2 tablespoons of the butter in a large high-sided skillet over medium-high. Add corn, scallions, and ½ teaspoon of the salt. Cook, stirring occasionally, 2 minutes. Remove mixture from skillet, and set aside. Do not wipe skillet clean.
  • Add remaining 2 tablespoons butter to skillet, and melt over medium-high. Add onion; cook, stirring occasionally, 3 minutes. Add macaroni, 2 ¼ cups water, and ½ teaspoon of the salt. Bring to a boil over medium-high. Cover and reduce heat to medium. Cook, stirring occasionally, until liquid is almost fully absorbed and pasta is tender, about 7 minutes. Stir in corn mixture and remaining ¼ teaspoon salt; cook, stirring occasionally, 1 minute.
  • Remove skillet from heat. Add milk and pepper; stir until combined. Gradually stir in cheese until smooth.

ONE-DISH CORN MAC AND CHEESE



One-Dish Corn Mac and Cheese image

This One Dish Corn Mac and Cheese has all the comfort you need. Loaded with cheese and sweet corn, it's a pasta dish that's perfect for potlucks and game days.

Provided by Rebecca Hubbell

Categories     Dinner

Time 55m

Number Of Ingredients 9

1/2 cup salted butter, (cubed)
8 ounces Velveeta, (cubed)
14 ounces whole kernel corn, (drained and rinsed)
14 ounces cream-style corn
1/2 cup water
2 cups uncooked elbow macaroni
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup garlic and herb breadcrumbs or crushed cornflakes

Steps:

  • Preheat oven to 400 degrees F.
  • Add all ingredients (except the breadcrumbs) into a medium sized casserole dish one at a time, mixing thoroughly.
  • Bake for 30 minutes.
  • Remove from oven and stir well, sprinkle with breadcrumbs and bake for another 15-20 minutes until macaroni is soft and a crust forms on the top of the dish.
  • Remove from oven and enjoy.

Nutrition Facts : Calories 380 kcal, Carbohydrate 47 g, Protein 12 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 773 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MACARONI CORN CASSEROLE



Macaroni Corn Casserole image

A creamy and slightly sweet corn and macaroni casserole. It always goes over with a big bang with family and friends.

Provided by Missy Borrowman

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (15.25 ounce) can whole kernel corn, with liquid
1 (14.75 ounce) can cream style corn
1 cup small uncooked seashell pasta
½ cup butter, cut into pieces
1 cup cubed processed cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
  • Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 41.8 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 890.1 mg, Sugar 7.2 g

CORNY MACARONI AND CHEESE



Corny Macaroni and Cheese image

Make and share this Corny Macaroni and Cheese recipe from Food.com.

Provided by Shawna Landers

Categories     One Dish Meal

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 cup elbow macaroni (uncooked)
1 cup Velveeta cheese (I USE MORE!!)
2 tablespoons butter
salt
pepper

Steps:

  • In a medium size baking dish, combine the 2 cans of corn.
  • add the macaroni(uncooked) and the velveeta.
  • stir until mixed well.
  • dot the top of the casserole with the butter and salt and pepper to taste.
  • bake for approximately 1 hour at 350f.

LUCY'S MAC AND CORN



Lucy's Mac and Corn image

This recipe came from my high school cafeteria's cook, Lucy. It's my favorite school lunch dish! (Casey's mom has found that 1/2 stick of margarine and reduced-fat Velveeta results in an equal taste with less fat.)

Provided by Casey

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Yield 7

Number Of Ingredients 5

1 (14.75 ounce) can creamed corn
1 (11.25 ounce) can corn
1 cup macaroni
½ cup butter
8 ounces cubed processed cheese food

Steps:

  • Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 31.5 g, Cholesterol 55.6 mg, Fat 21.8 g, Fiber 2 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 671.3 mg, Sugar 3.6 g

ONE-DISH BAKED MACARONI AND CHEESE



One-Dish Baked Macaroni and Cheese image

I like this recipe because I can mix it together, put it in the oven and not worry about noodles boiling over while taking care of our twins. The timing for stirring the dish while baking isn't critical. This recipe was inspired by some other macaroni and cheese recipes I found on RecipeZaar while looking for something to do with cottage cheese (#251829 and #107973). It's a hit with our kids and my husband enjoys it, too. I use gluten-free noodles, you'll have to adjust the liquid and timing if you use standard wheat noodles. The cottage cheese will liquefy while baking so don't add too much liquid at first. I use a 10" square Corning Ware dish, a slightly larger dish would be better because sometimes it bubbles over a little before I remove the lid.

Provided by klwg6808

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb low fat cottage cheese
12 ounces elbow macaroni, uncooked bionature gluten-free
2 1/4 cups reduced-fat milk
1/2-1 teaspoon Dijon mustard (optional)
1/2 teaspoon salt
12 ounces sharp cheddar cheese, grated
1 cup corn, cooked (optional)
1 cup cooked broccoli (optional)
1/4 cup parmesan cheese, shredded (optional)

Steps:

  • Heat oven to 375 degrees F.
  • Grease a large covered baking dish.
  • Put the milk, dry noodles, cottage cheese, mustard, salt and half the cheddar cheese in the dish and mix well.
  • Cover and bake for 30 minutes.
  • Remove from oven, reduce heat to 350 degrees F, add rest of cheddar cheese, stir well and return to oven for 15 minutes more.
  • Remove from oven, stir well, mix in optional vegetable, and top with shredded Parmesan if desired.
  • Return to oven without lid and bake about 15 minutes more, until browned on top.
  • Remove from oven and let cool maybe 10 minutes before serving, will be very hot out of the oven.

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