Ingredients
1 can (15 oz) sweet corn, drained
2 tablespoons butter
2 cups elbow macaroni
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 cup breadcrumbs (optional, for topping)
Instructions
Preheat Oven and Prepare Ingredients:
Preheat your oven to 350°F (175°C). Grease a baking dish (approximately 9×13 inches).
Cook the Macaroni:
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce thickens, about 5-7 minutes.
Add Cheese and Seasonings:
Stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, paprika, and garlic powder. Mix well.
Combine Macaroni and Corn:
Add the cooked macaroni and drained sweet corn to the cheese sauce. Stir until well combined.
Assemble and Bake:
Pour the macaroni and corn mixture into the greased baking dish, spreading it evenly. If desired, sprinkle breadcrumbs over the top for a crunchy topping.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Enjoy.