This is the recipe mash-up we never knew we needed.
What do you get when you combinecorn casseroleandSouthern-favorite mac and cheese?
Simply the best thing to come out of two-quart dish sinceMama’s favorite no-fail fudge cake.
Credit: Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners
We’re always ones to push the boundaries, and this mac and cheese is no exception.
kosher salt, divided
14cupplus 12 Tbsp.
directions for al dente
2cupsfrozen corn, thawed
12cupcooked and crumbled bacon (from 8 [1-oz.]
Place panko in a small bowl.
Melt 2 tablespoons of the butter in a large saucepan over medium.
Using a rubber spatula, scrape melted butter over panko.
Add 14 cup of the scallions and 18 teaspoon of the salt; toss well, and set aside.
Add remaining 4 tablespoons butter to saucepan; melt over medium.
Add flour; cook, whisking constantly, 1 minute.
Gradually whisk in warm milk until combined.
Bring to a simmer over medium.
Reduce heat to medium-low; cook, whisking often, until mixture thickens, about 4 minutes.
Add Cheddar and Gruyere; stir until cheese melts.
Spoon pasta mixture into a 2-quart broiler-safe baking dish.
Top evenly with panko mixture.
Bake in preheated oven until bubbly, about 20 minutes.
Increase oven temperature to broil, and let preheat 3 minutes.
Return casserole to oven, and broil until golden, about 2 minutes.
Let stand 15 minutes.
