Prep 20 mins
Cook 35 mins
This is the recipe Yvan of Food Network Stars used for his promo and it decided me to vote for him. I was really surprised not to see it listed here already (I did search) so wanted to make sure it's available. A nice creamy, family favorite that's a little differant. If he wins his own show I'll watch it every time it comes on - it's cooking for real families, with an elegant twist. IMHO Finally got around to making this for the family (made in a cast iron pot and served right ont he table in that. It was nice a creamy - but as the title says does have a mildly "sweet" taste from the corn - so if you decide to try this be prepared for that, I wasn't and it took me a minute to get used to get used to that.
- 2 (453.59 g) can creamed corn
- 236.59 ml milk
- 1.23 ml onion powder (optional)
- 14.79 ml cornstarch
- 0.25 ml ground nutmeg
- salt & fresh ground pepper
- 0.75 ml hot sauce, plus more for serving (optional)
- 473.18 ml elbow macaroni
- 226.79 g cheddar cheese, grated
- 340.19 g mozzarella cheese, grated
- 1 egg, lightly beaten
- 236.59 ml crouton
- 14.79 ml olive oil
- Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
- In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
- Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.
- Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.
- In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.
I halved the recipe and really enjoyed the corn flavor and the kick of the hot sauce. I used whole wheat macaroni and unsweetened almond milk. Much enjoyed. Thanks!