When two casserole favorites collide, it becomes one fantastic treasure the whole family will love! Surprise Corn Casserole is a way to keep your side dishes fresh and satisfying. Al dente elbow macaroni, sweet corn, savory bacon, and melted cheddar and Gruyère cheeses merge as two of the all-time home cooking bests to form an irresistible new creation. Let Surprise Corn Casserole enlighten your next meal. No surprise here, you already know it’s going to be fantastic!
Ingredients
- 8 ounces elbow macaroni
- 6 tablespoons unsalted butter, divided
- 1/2 cup panko breadcrumbs
- 3/4 cup scallions, thinly sliced, divided, plus more, to taste, for garnish
- 1/8 teaspoon plus 1/4 teaspoon kosher salt, divided
- 1/4 cup plus 1/2 tablespoon all-purpose flour
- 3 cups whole milk, warmed
- 1 1/2 cups white cheddar cheese, shredded
- 1 1/2 cups Gruyère cheese, shredded
- 2 cups frozen corn, thawed
- 1/2 cup bacon, cooked and crumbled
- 3/4 teaspoon dry mustard
- 3/4 teaspoon garlic, freshly grated
- 1/4 teaspoon cayenne pepper
Directions
Step 1 –Position an oven rack about 8 inches from the heat source.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –In a pot of salted, boiling water, cook the elbow macaroni to al dente, according to the package directions.
Step 4 –Drain the pasta.
Step 5 –In a large sauce pan over medium heat, melt 2 tablespoons of the butter.
Step 6 –In a medium bowl, add the panko breadcrumbs and the melted butter and, using a rubber spatula, stir to combine.
Step 7 –Add 1/4 cup of the scallions and 1/8 teaspoon of the salt to the panko breadcrumb mixture and toss well to combine.
Step 8 –In the same large saucepan over medium heat, melt the remaining butter.
Step 9 –Add the flour to the melted butter and cook, while whisking constantly, until lightly golden and the raw flour smell disappears, about 1 minute.
Step 10 –Gradually add the warmed milk to the flour mixture and cook, while whisking constantly, until the mixture comes to a simmer.
Step 11 –Reduce the heat to medium-low.
Step 12 –Cook the flour mixture, while whisking often, until thickened, about 4 minutes.
Step 13 –Transfer the saucepan to a wire rack.
Step 14 –Add the cheddar and the Gruyère to the milk mixture and stir until the cheeses are melted.
Step 15 –Add the macaroni, the corn, the bacon, the dry mustard, the garlic, the cayenne, the remaining 1/2 cup of the scallions, and the remaining salt to the milk mixture and stir to combine.
Step 16 –Add the macaroni mixture to a broiler-safe, 8-inch square baking dish, making sure it is spread out evenly.
Step 17 –Evenly top the macaroni mixture with the breadcrumb mixture.
Step 18 –Bake until bubbly, about 20 minutes.
Step 19 –Transfer the casserole from the oven.
Step 20 –Set the oven to broil and allow the broiler to preheat for 3 minutes.
Step 21 –Broil the casserole until golden on top, about 2 minutes.
Step 22 –Transfer the casserole from the oven and let it stand at room temperature for 15 minutes.
Step 23 –Serve garnished with the extra scallions
