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Corny Mac and Cheese Casserole

Corny Mac and Cheese Casserole

1 14 ½ ounce can whole kernel corn, undrained
1 14 ½ ounce can creamed corn
1 cup elbow macaroni (uncooked)
1 cup shredded Cheddar cheese or Velveeta cheese, cubed
½ cup melted butter
salt and pepper

Mix all ingredients and pour into buttered casserole dish.
Bake, covered, at 350 degrees - gently stir after 30 minutes, return to oven and bake for 30 minutes more. 1 hour total.

Barbara suggests that, after you stir the casserole, you sprinkle the top with an additional ½ cup shredded Cheddar for the last ½ hour bake time.

Zesty Mac and Cheese

8 ounces macaroni, prepared according to package directions
1½ cups milk
1½ tsp. ground mustard
1 tsp. Worcestershire sauce
¾ tsp. salt
a dash hot pepper sauce
1½ tblsp. butter
3 1/2 cups shredded Cheddar cheese, divided
½ cup bread crumbs
2 tblsp. butter, melted
½ tsp. paprika

Preheat oven to 350 degrees.
Prepare macaroni, cook only until al dente; drain.
Heat milk in a small saucepan.
Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
Stir 1½ tblsp. butter and 3 cups cheese into the drained macaroni.
Pour the hot milk mixture over the cheese and macaroni, stir.
Pour into greased baking dish. Sprinkle with ½ cup cheddar cheese.
Combine the bread crumbs with the melted butter. Spread over the top.
Sprinkle with paprika. Bake in preheated oven for 30 to 45 minutes.
May be placed under the broiler for 1 to 2 minutes just before serving.

More fun with Mac and Cheese: Add bacon bits, browned hamburger, broccoli, or stir in some sour cream! If it goes with cheese, it may be the first best step in your own version or grown-up, gourmet mac and cheese.

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