Crispy baked macaroni and cheese using Carnation Full cream evaporated milk

Baked Mac n' Cheese

Name: Baked Mac n' Cheese
Prep time: 5 min
Cook time: 39 min
Total time: 39 min
Yield: 8.00 porciones
Cuisine: American
Ingredients: 8 Ounces Elbow Macaroni; 2 Tablespoons Butter; 1 Tablespoon Garlic; 2 Tablespoons Onion; 2 Tablespoons All-Purpose Flour; 1 1/2 Cup CARNATION® Full Cream Evaporated Milk; 1 Cup Mexican Cheese Blend; 3/4 Cup Sweet Corn Kernels canned; 1 1/2 Tablespoon MAGGI® Season-Up All Purpose Powdered Seasoning; 1/2 Cup Panko Breadcrumbs

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Total: 39min

Preparation: 5min

Cooking: 39min
Portions: 8
Difficulty: Intermediate

Ingredients

8 Ounces Elbow Macaroni
2 Tablespoons Butter
1 Tablespoon Garlic minced
2 Tablespoons Onion minced
2 Tablespoons All-Purpose Flour
1 1/2 Cup CARNATION® Full Cream Evaporated Milk
1 Cup Mexican Cheese Blend
3/4 Cup Sweet Corn Kernels, canned drained
1 1/2 Tablespoon MAGGI® Season-Up All Purpose Powdered Seasoning
1/2 Cup Panko Breadcrumbs

Instructions

In a pot of boiling water, cook the macaroni elbows until al dente, cool and set aside until ready for use.
In a medium pot, melt the butter to sauté the garlic and onions until tender. Add flour and stir to make a roux. Allow to cook for a minute.
Slowly whisk in the Evaporated Milk into the pot, stirring continuously until smooth. Lower heat and add ¾ cup of cheese, corn, and MAGGI stir until melted.
Remove from the heat and fold in the cooked macaroni elbows and remaining cheese, pour into a greased baking pan. Top with panko breadcrumbs and parsley flakes.
Bake at 350°F for 20 minutes.