Macaroni, Cheese, And Corn Casserole
Created by jclawson
, Monday, 06 December 2010
This recipe from Olwen Woodier’s new cookbook, Corn: Roasted, Creamed, Simmered And More, ($12.95, Storey Books) provides a different spin on everyone’s favorite comfort food, macaroni and cheese. Many of the recipes in this book are unnecessarily fussy for the motorhome kitchen, but some shortcuts will be obvious, such as using frozen corn kernels instead of fresh, or store-bought salsa instead of homemade. The book is a must for cookbook collectors.
8-ounce package elbow macaroni, cooked al dente
2 tablespoons butter
2 tablespoons flour
2 cups low-fat milk
11/4 cups grated Cheddar cheese
1/2-teaspoon freshly ground black pepper
1/4-teaspoon ground nutmeg
1-1/2 cups corn
1/4-cup grated Parmesan cheese
2 tablespoons fresh bread crumbs
Preheat the oven to 350 degrees and coat a 2-quart casserole lightly with nonstick spray. Melt the butter in a saucepan, stir in the flour, and cook 1 minute. Whisk in the milk over low heat until the sauce is smooth. Remove from heat and add the Cheddar cheese, pepper, and nutmeg. Add the macaroni and corn and pour into the prepared casserole. Sprinkle the top with Parmesan cheese and bread crumbs and bake for 25 minutes. This recipe makes four servings as a light main dish or a side dish with grilled sausages. It goes well with asparagus spears, a side dish of warm or cold stewed tomatoes, and individual trifles for dessert.