MACARONI AND CHEESE CORN CASSEROLE RECIPES

Steps:

• Preheat oven to 350°F with rack about 8 inches from heat source. 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 ¼ cup of the scallions and ? 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. Remove from heat. Add Cheddar and Gruyère; stir until cheese melts. Stir in pasta, corn, bacon, mustard, garlic, cayenne, and remaining ½ cup scallions and ¼ teaspoon salt.
• 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. Remove from oven. 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. Serve.

Steps:

• In a medium size baking dish, combine the 2 cans of corn.
• add the macaroni(uncooked) and the velveeta.
• stir until mixed well.
• dot the top of the casserole with the butter and salt and pepper to taste.
• bake for approximately 1 hour at 350f.