Possibly the best dish all year? I think yes with this exuberantly cheesy Mac and Cheese casserole! the additional slight crunch of the corn layer pushed it to the top.
Ingredients
- 2 tablespoons unsalted butter, plus more for the casserole dish
- Kosher salt
- 1 pound macaroni
- 3 cups whole milk
- ~4 eggs
- 3/4 pound yellow Cheddar, grated (about 4 cups)
- 1 can of corn
- 1/2 cup bread crumbs
Directions
- 1Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
- 2Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 7 minutes; strain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
- 3Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and corn, stirring until it is evenly distributed. Pour into the prepared casserole dish and sprinkle crumbs on top.
- 4Bake until the custard is set and the top is browned and bubbling, 35 to 40 minutes.
