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Baked Mac n' Cheese

  • 0 people already cooked this dish.
  • Total: 39min
    Preparation: 5min
    Cooking: 39min
  • Portions: 8
  • Difficulty: Intermediate


  • 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


  1. In a pot of boiling water, cook the macaroni elbows until al dente, cool and set aside until ready for use.

  2. 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.

  3. 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.

  4. 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.

  5. Bake at 350°F for 20 minutes.

Nutritional information 324kcal = 1,357kj /per portion

  • 324.27 Calories Energy
  • 41.53 Grams Carbohydrates
  • 12.34 Grams Protein
  • 12.25 Grams Fats
  • 776.03 Milligrams Sodium
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