Recipe Review - Creamy Corn Mac n' Cheese

O.M.G. this stuff is delicious! I love macaroni and cheese and do have 2 recipes that are in rotation at our house, but this is by far the easiest and most delicious that we've tried. Hands down! The recipe is originally from The Food Network, with some tweaks of our own. Keep in mind that you can use sharp or mild cheddar, and you can substitute Monterrey Jack for the mozzarella if you prefer, but it is worth the wee bit of time it takes to shred the cheese yourself versus buying already shredded. You can't go wrong! I promise! And who knew you could make a mac n' cheese like this without a roux!

Creamy Corn Mac n' Cheese 

Ingredients - 2-8oz cans creamed corn, 1 cup milk (whole if possible), 1/4 tsp onion powder, 1 Tbsp (heaping) cornstarch, salt, pepper, hot sauce (Sriracha preferred), 2 cups uncooked elbow macaroni, 4 oz freshly grated mild cheddar, 4 oz freshly grated sharp cheddar, 12 oz freshly grated mozzarella, 1 egg, lightly beaten, 1 1/2 cups croutons (garlic butter is a good one), 1 Tbsp olive oil

Preheat the oven to 350 degrees and move one grate to the top of the oven. Boil water for elbow noodles.

Simmer creamed corn, milk, and onion powder. Combine cornstarch with 2 Tbsp water in a small bowl to dissolve. Cook pasta al dente. While pasta is cooking, add cornstarch mixture to the corn and whisk over medium heat for 3-5 minutes until it starts to thicken! Season with salt and pepper. You can also add a few dashes of hot sauce at this point too if you want. We always serve ours on the side so individuals can control the heat!

Drain cooked pasta well and combine with corn mixture. Add all the shredded cheddar, egg, and half the shredded mozzarella, and stir. Pour into a 4 cup casserole dish. Cover with the remaining mozzarella. Roughly crush the croutons and combine with olive oil. Add to the top of the macaroni and cheese.

Bake on the top rack until golden, 15-20 minutes. Serve with Sriracha drizzled on top (or on the side).