Baked Mac n' Cheese

Let's cook it
Difficulty Intermediate
Portions: 8
Total 39 min

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

  • 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.

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