![creamed corn mac and cheese in a skillet](https://cdn.statically.io/img/www.southernliving.com/thmb/DIpbCABoQy2oymkmkjQw8zIksy4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27593_SupT_MeatNthree_218-d62e13a5d21945df93b682650acc4dd8.jpg)
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Daley
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
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1/4 cup unsalted butter
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1/2 cup chopped sweet onion (from 1 small onion)
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1 1/2 tsp. kosher salt
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1/2 tsp. black pepper
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5 cups fresh corn kernels (from 10 ears), divided
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1 1/2 Tbsp. all-purpose flour
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2 cups whole milk
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12 oz. sharp Cheddar cheese, shredded (about 3 cups), divided
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8 oz. cavatappi pasta or elbow macaroni, cooked according to pkg. directions
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Finely chopped fresh chives
Directions
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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.
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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.
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley