Corn velveeta macaroni casserole8/5/2023 Mix all together and cook on high for 2 hours. Spray your crockpot, bottom and sides, and place all of the above items into the crockpot. And with 5 easy ingredients, including the very yummy, and not talked about enough, butter and Velveeta, I can assure you, if you make this, it will also become a long-time family favorite for you and yours!Ģ cups of Velveeta cheese (tip: cube up enough Velveeta to fill two of your empty corn cans)Ģ cups of raw/uncooked pasta (some of the smaller pastas like elbow macaroni or small or medium shells are good choices) And (WHAT? There's more? Yes, there is more!) it works great for both the summer and winter seasons. This recipe is a bonus, as this can be made as a side dish or as the main dish. We enjoyed this macaroni and cheese recipe with pulled pork, but it also goes great as a side dish for burgers, meatloaf, chicken or pork.Friends, I am so excited to share this recipe with all of you, a long-time family favorite, a crock pot corn and macaroni dish! A shout out to Whitney, in Falls City, Nebraska, who shared this recipe with my mom and me nearly 15 years ago. Chili powder can be omitted from the topping, or add cumin for a more Mexican flavored twist on this dish. Add some heat with crushed red pepper flakes. Switch up the spices: replace oregano with parsley, basil or cilantro. Prepare the topping right before serving so it remains crispy.Ĭhoose cheeses that you like: Velveeta is what makes this dish creamy and delicious, but the mozzarella can be replaced with cheddar, fontina, gruyere, gouda or even pepperjack. Make this recipe and refrigerate for up to 3 days. Let cool for a few minutes before serving. Remove the casserole from the oven and sprinkle the toasted topping on top. Combine Panko, garlic powder, chili powder and smoked paprika. When 5 minutes are remaining on the cook time, line a small baking sheet with foil. Transfer the corn macaroni and cheese mixture into the dish and bake for 25 minutes. Preheat the oven to 350 degrees and spray an 8x8 baking dish with cooking spray. Then add in mozzarella cheese, fresh (or frozen) corn, and your spices - garlic powder, dried oregano, salt and pepper. Add milk, creamed corn and Velveeta to the pan and stir until melted. (You don't want the pasta to be fully cooked as it will finish cooking in the oven) Drain pasta water and return the pasta to the pot, over medium high heat. Bring a large pot of salted water to a boil, add the pasta and cook for 7-8 minutes, or until al dente.
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