Mac and Cheese Sweet Corn (Printer View)

Mac and cheese meet sweet corn in savory, cheesy muffins—perfect for snacks, lunch, or any occasion.

# What you'll need:

→ Pasta

01 - 1 cup elbow macaroni, uncooked

→ Dairy & Cheese

02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup whole milk
05 - 2 tablespoons unsalted butter, melted

→ Vegetables

06 - 1 cup sweet corn kernels, fresh, canned, or thawed from frozen

→ Muffin Base

07 - 1 cup all-purpose flour
08 - 1/2 cup fine yellow cornmeal
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Wet Ingredients

12 - 2 large eggs
13 - 1/3 cup sour cream

# Method:

01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Boil macaroni in salted water until just al dente following package directions. Drain and set aside.
03 - In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and black pepper until evenly combined.
04 - In a separate bowl, beat eggs, then whisk in whole milk, sour cream, and melted butter until smooth.
05 - Add wet ingredients to the dry mixture and stir gently until just combined; do not overmix.
06 - Fold in cooked macaroni, cheddar cheese, mozzarella cheese, and sweet corn kernels until distributed evenly throughout the batter.
07 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full.
08 - Bake in the center of the oven for 22 to 25 minutes, or until muffin tops are golden and a toothpick inserted in the center comes out clean.
09 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Uses basic ingredients you likely already have in your kitchen
  • Flexible to make ahead for busy weeks or parties
  • Loved by both adults and kids for the playful combination of flavors
  • Ready in under an hour from start to finish
  • Hand-held format means less mess and easy serving at gatherings or in lunchboxes
02 -
  • Each muffin is high in protein and calcium thanks to the cheese base
  • Perfect choice for meal prep because they freeze and reheat beautifully
  • Great way to use up leftover pasta or cheese at the end of the week
03 -
  • If you want an even cheesier muffin add a tablespoon of grated parmesan over each muffin before baking
  • Letting the macaroni cool before mixing prevents the cheese from melting too early
  • Use an ice cream scoop to fill muffin tins for perfectly sized portions every time

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