Corny Macaroni and Cheese Bake

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Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 180°C (350°F) and grease a 2-quart or 9x9-inch baking dish with the softened butter.

   Ongeveer 2 min

   Tip van de kok: Greasing the dish well prevents sticking and makes cleanup easier.

2. 2

   Cook the elbow macaroni in a large pot of boiling, salted water according to package directions until it's al dente.

   Ongeveer 8 min

   Tip van de kok: Slightly undercooking the pasta helps it absorb the sauce without becoming mushy during baking.

3. 3

   While the pasta cooks, combine the milk, cottage cheese, and beaten egg in a large bowl.

   Ongeveer 2 min

4. 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.

   Ongeveer 1 min

   Tip van de kok: A few small lumps of cottage cheese are perfectly fine.

5. 5

   Drain the cooked macaroni well and return it to the warm pot.

   Ongeveer 1 min

6. 6

   Pour the cheese sauce over the macaroni, add the drained corn, and stir everything together until well combined.

   Ongeveer 1 min

7. 7

   Transfer the mixture to your prepared baking dish and spread it into an even layer.

   Ongeveer 1 min

8. 8

   Bake uncovered for 20 minutes.

   Ongeveer 20 min

9. 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.

   Ongeveer 2 min

   Tip van de kok: Use your fingers to toss the ingredients to ensure the butter coats everything evenly.

10. 10

    After the initial baking time, carefully remove the dish from the oven and sprinkle the cracker topping evenly over the surface.

    Ongeveer 1 min

11. 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.

    Ongeveer 15 min

12. 12

    Let the macaroni and cheese rest for 5 minutes before serving to allow the sauce to set.

    Ongeveer 5 min

    Tip van de kok: This resting period prevents the dish from being too runny when you serve it.