Main CourseDinnerLunch

Corny Macaroni and Cheese Bake

Name: Corny Macaroni and Cheese Bake
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g elbow macaroni; 500 ml low-fat milk; 225 g low-fat cottage cheese; 1 pcs large egg lightly beaten; 250 g canned corn drained; 60 g shredded cheddar cheese; 60 g shredded cheddar cheese; 30 g saltine crackers coarsely crushed; 15 g unsalted butter melted; 5 g unsalted butter softened, for greasing; 1 tsp salt; 0.5 tsp black pepper freshly ground

A comforting baked macaroni and cheese with the added sweetness of whole kernel corn. Cottage cheese creates a creamy, protein-rich sauce, and a crunchy cracker topping provides a satisfying texture. This simple one-dish meal is a family-friendly classic.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 588 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

base

250 gelbow macaroni
250 gcanned corn, drained
5 gunsalted butter, softened, for greasing

sauce

500 mllow-fat milk
225 glow-fat cottage cheese
1 pcslarge egg, lightly beaten
60 gshredded cheddar cheese
1 tspsalt
0.5 tspblack pepper, freshly ground

topping

60 gshredded cheddar cheese
30 gsaltine crackers, coarsely crushed
15 gunsalted butter, melted

Equipment

measuring cups · large bowl · large pot · measuring spoons · colander · whisk · oven · small bowl · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F) and grease a 2-quart or 9x9-inch baking dish with the softened butter.
About 2 min
Cook’s note: Greasing the dish well prevents sticking and makes cleanup easier.
2
Cook the elbow macaroni in a large pot of boiling, salted water according to package directions until it's al dente.
About 8 min
Cook’s note: Slightly undercooking the pasta helps it absorb the sauce without becoming mushy during baking.
3
While the pasta cooks, combine the milk, cottage cheese, and beaten egg in a large bowl.
About 2 min
4
Whisk the sauce ingredients until they are mostly smooth, then stir in the salt, black pepper, and the portion of cheddar cheese for the sauce.
About 1 min
Cook’s note: A few small lumps of cottage cheese are perfectly fine.
5
Drain the cooked macaroni well and return it to the warm pot.
About 1 min
6
Pour the cheese sauce over the macaroni, add the drained corn, and stir everything together until well combined.
About 1 min
7
Transfer the mixture to your prepared baking dish and spread it into an even layer.
About 1 min
8
Bake uncovered for 20 minutes.
About 20 min
9
While it bakes, prepare the topping by mixing the crushed crackers, the remaining cheddar for the topping, and the melted butter in a small bowl.
About 2 min
Cook’s note: Use your fingers to toss the ingredients to ensure the butter coats everything evenly.
10
After the initial baking time, carefully remove the dish from the oven and sprinkle the cracker topping evenly over the surface.
About 1 min
11
Return the dish to the oven and bake for an additional 15 minutes, or until the topping is golden brown and the sauce is bubbly.
About 15 min
12
Let the macaroni and cheese rest for 5 minutes before serving to allow the sauce to set.
About 5 min
Cook’s note: This resting period prevents the dish from being too runny when you serve it.

Per serving

Nutrition

68%Score

Calories: 588kcal
Protein: 30.1g
Carbs: 68.6g
Fat: 21.5g
Fibre: 2.9g
Sugar: 13g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave until hot, or warm the covered baking dish in a 175°C (350°F) oven.