Street Corn Mac and Cheese
This Mac & Cheese dish has the best of both worlds. Are you wanting a street corn queso dip or are you wanting Mac & cheese?! Now you don’t have to stress about choosing one or the other- you can have them both! I put this together because I was scrolling through instagram and I came across a really good looking street corn dip and I thought that would be such a good Mac & cheese because I’m usually disappointed in Mac & cheese because it’s never as flavorful as I want it to be. This recipe is definitely full of flavor, spicy, tangy, cheesy, it’s got it all. If you’d like to modify it to reduce the spice levels, you can definitely do that. I don’t think this is too spicy, but it might be too spicy for kids.
This Street Corn Mac & Cheese is really delicious when paired with my BBQ Ribs recipe that I posted the other day. I ate them together for multiple days in a row and never got sick of it, so that is saying something. Enjoy this recipe!
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Street Corn Mac & Cheese
Ingredients
- 4 tablespoons butter
- 16 oz large shells pasta
- 1/4 cup flour
- 2 cups heavy cream
- 1 cup whole milk
- 4 garlic cloves, grated
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 2 cups mozzarella, shredded
- 1 cup sharp cheddar, shredded
- 1/2 cup of cheddar AND mozzarella for topping, equalling to 1 cup total
- 2 cups roasted corn, thawed (or you could make your own)
- 1/3 cup mayo
- 8 oz cream cheese, softened
- 1/3 cup green onions, sliced thinly
- 2 jalapeños, seeded and diced
- 1 lime, juiced and zested
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- In a mixing bowl, combine roasted corn, mayonnaise, softened cream cheese, thinly sliced green onions, diced jalapeños, lime juice, lime zest, and chili powder. Mix well until all ingredients are evenly incorporated.
- In a large saucepan, melt the butter over medium heat. Add grated garlic and cook for about 1 minute until fragrant. Gradually whisk in the flour and cook, stirring constantly, for about 3-4 minutes to make a roux.
- Slowly pour in the heavy cream and whole milk, whisking constantly to prevent lumps. Cook until the sauce thickens and comes to a low boil, about 5-7 minutes.
- Add chili powder, smoked paprika, and cayenne pepper to the sauce, stirring well to combine.
- Add in shredded mozzarella and cheddar cheese until the cheese has melted. Then fold in the street corn mixture until evenly distributed.
- Fold in the pasta until mixed and then sprinkle the last bit of cheddar and mozzarella on top.
- Place the Mac & Cheese in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Once baked, remove the pasta bake from the oven. Serve hot and have the best time of your life!
