This creamy pasta bake dresses up the classic potluck dish with corn, pancetta, and two different cheeses.
But it’s not all corn and pasta in this bake!
Freshcorn kernelsget mixed in, adding a touch of pleasant sweetness.
Credit: Andy Lyons
), which can be done ahead of time.
Then, the parmesan and bread crumbs get baked on top for an even better pasta meal.
This results in crisp-crunchy noodles peeking out from the creamier parts.
To avoid mushy macaroni noodles, subtract 1-2 minutes off the macaroni pasta cook time.
The pasta will continue to soften in the cheese sauce as it bakes in the oven.
Lightly grease a 2-qt.
Cook macaroni according to package directions; drain.
Meanwhile, in a 12-inch skillet melt the 1/4 cup butter over medium heat.
Stir in flour, dry mustard, and pepper.
Cook and stir 2 minutes.
Gradually stir in milk and Worcestershire sauce.
Cook and stir until thickened and bubbly.
Reduce heat to low.
Gradually add cheese, stirring until melted.
Stir macaroni, corn, pancetta, and green onions into cheese mixture.
Transfer to prepared casserole.
In a small bowl combine panko, Parmesan cheese, the 2 Tbsp.
melted butter, and the parsley.
Sprinkle over macaroni mixture.
Bake 25 to 30 minutes or until heated through (160F).
If desired, sprinkle with additional green onions before serving.
2,000 calories a day is used for general nutrition advice.
