Creamed Corn Mac And Cheese

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Silky creamed corn is the perfect addition to potluck-favorite macaroni and cheese.

By
Josh Miller
Josh Miller Bio Headshot
Josh Miller
Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines.
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and
Anna Theoktisto
Anna Theoktisto
Anna Theoktisto
Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017.
Southern Living's editorial guidelines
Published on May 20, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Learn more about the Southern Living Test Kitchen
creamed corn mac and cheese in a skillet
Photo:

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Daley
Active Time:
30 mins
Total Time:
35 mins
Servings:
4 to 6

How do you make mac and cheese even better? By inviting creamed corn to the party, of course!

This tasty mashup recipe stars homemade mac and cheese (made with tangy sharp Cheddar cheese) with sweet summer corn sautéed in butter with a little bit of sweet onion. The resulting dish makes enough to feed a crowd, but tastes like the summer pasta special at your favorite restaurant.

For an extra-special touch, garnish with some fresh basil—it brings a fresh seasonal lift to this creamy, comforting side.

Ingredients

  • 1/4 cup unsalted butter

  • 1/2 cup chopped sweet onion (from 1 small onion)

  • 1 1/2 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 5 cups fresh corn kernels (from 10 ears), divided

  • 1 1/2 Tbsp. all-purpose flour

  • 2 cups whole milk

  • 12 oz. sharp Cheddar cheese, shredded (about 3 cups), divided

  • 8 oz. cavatappi pasta or elbow macaroni, cooked according to pkg. directions

  • Finely chopped fresh chives

Directions

  1. Melt butter in a 10-inch cast-iron skillet over medium. Add onion, salt, pepper, and 4 1/2 cups of the corn; cook, stirring occasionally, until tender-crisp, about 8 minutes. Stir in flour, and cook, stirring constantly, 1 minute. Stir in milk; bring to a simmer over medium. Stir in 2 1/2 cups of the Cheddar until melted, about 1 minute. Remove from heat; add cooked pasta, stirring to combine.

  2. Preheat oven to broil with rack about 6 inches away from heat source. Sprinkle remaining 1/2 cup corn kernels and 1/2 cup Cheddar evenly over pasta mixture, and broil until top is golden brown, 6 to 9 minutes. Remove from oven, and let cool 5 minutes. Garnish with chives.

    Southern Living Creamed Corn Mac and Cheese

    Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

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