Corny Macaroni and Cheese Bake
A comforting baked macaroni and cheese with the added sweetness of whole kernel corn. Cottage cheese creates a creamy, protein-rich sauce, and a crunchy cracker topping provides a satisfying texture. This simple one-dish meal is a family-friendly classic.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 588 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
base
- 250 gelbow macaroni
- 250 gcanned corn, drained
- 5 gunsalted butter, softened, for greasing
sauce
- 500 mllow-fat milk
- 225 glow-fat cottage cheese
- 1 pcslarge egg, lightly beaten
- 60 gshredded cheddar cheese
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
topping
- 60 gshredded cheddar cheese
- 30 gsaltine crackers, coarsely crushed
- 15 gunsalted butter, melted
Equipment
measuring cups · large bowl · large pot · measuring spoons · colander · whisk · oven · small bowl · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and grease a 2-quart or 9x9-inch baking dish with the softened butter.
About 2 min
Cook’s note: Greasing the dish well prevents sticking and makes cleanup easier.
- 2
Cook the elbow macaroni in a large pot of boiling, salted water according to package directions until it's al dente.
About 8 min
Cook’s note: Slightly undercooking the pasta helps it absorb the sauce without becoming mushy during baking.
- 3
While the pasta cooks, combine the milk, cottage cheese, and beaten egg in a large bowl.
About 2 min
- 4
Whisk the sauce ingredients until they are mostly smooth, then stir in the salt, black pepper, and the portion of cheddar cheese for the sauce.
About 1 min
Cook’s note: A few small lumps of cottage cheese are perfectly fine.
- 5
Drain the cooked macaroni well and return it to the warm pot.
About 1 min
- 6
Pour the cheese sauce over the macaroni, add the drained corn, and stir everything together until well combined.
About 1 min
- 7
Transfer the mixture to your prepared baking dish and spread it into an even layer.
About 1 min
- 8
Bake uncovered for 20 minutes.
About 20 min
- 9
While it bakes, prepare the topping by mixing the crushed crackers, the remaining cheddar for the topping, and the melted butter in a small bowl.
About 2 min
Cook’s note: Use your fingers to toss the ingredients to ensure the butter coats everything evenly.
- 10
After the initial baking time, carefully remove the dish from the oven and sprinkle the cracker topping evenly over the surface.
About 1 min
- 11
Return the dish to the oven and bake for an additional 15 minutes, or until the topping is golden brown and the sauce is bubbly.
About 15 min
- 12
Let the macaroni and cheese rest for 5 minutes before serving to allow the sauce to set.
About 5 min
Cook’s note: This resting period prevents the dish from being too runny when you serve it.
Per serving
Nutrition
- Calories
- 588kcal
- Protein
- 30.1g
- Carbs
- 68.6g
- Fat
- 21.5g
- Fibre
- 2.9g
- Sugar
- 13g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave until hot, or warm the covered baking dish in a 175°C (350°F) oven.
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