Roasted Corn Mac and Cheese


It’s almost Thanksgiving.  Seriously, how is it Thanksgiving?  Are you celebrating or freaking out?  I’m in this odd zen mode right now and really excited about next week.  Maybe it is because my whole house is sleeping and healthy.  I feel like I should knock on my dining room table right now.  It hasn’t been that way very long, in fact it’s only been four days. But I’m here rejoicing because there isn’t pinkeye, vomiting, sore throats or coughing right now.

But I also really love Thanksgiving.  You’ll never hear me complain about hosting…true confession-I love it.  I’m gonna guess that not everyone is as enthusiastic.  So maybe you are headed to someone’s house for Thanksgiving and are asked to bring a side?  Well my friends, this is the side dish for you.  Why? 1) It’s super easy and less than 10 ingredients, 2) People LOVE it, and 3) You can bring it to the host’s house and it doesn’t take too much time in the oven.

Ok, so it’s a great potluck dish but you know what else? It’s great for weeks where you are coming off being the superhero and when you just wanted to curl up in your bed but you got up, got everything done and maybe even cleaned up vomit. Comfort food for the superhero in your house that needs comforting, that’s me this week and I’m enjoying every bite of this dish. I hope you have a great Thanksgiving and treasure all that you are thankful for-especially sleep and health.

Click here to watch when I made this recipe on the Twin Cities Live Thanksgiving Special that aired on Thursday, November 21, 2013.

1 box Large Elbow Macaroni
1 lb bag Frozen Roasted Corn
1.0 ounce packet Ranch Dip
12 ounces Velveeta (cubed)
2 cups Finely Shredded Triple Cheddar Cheese
12 ounces Evaporated Milk
2 eggs
2 cups French Fried Onions-Cheddar
3 ounces Cooked Bacon Pieces

Preheat oven to 350.

Prepare macaroni according to package directions.  Set aside.

Layer the frozen corn on the bottom of a greased 9×13 pan.

In a large bowl combine cooked macaroni, ranch dip, Velveeta, and shredded cheese.

In a small bowl, mix the evaporated milk and eggs, pour on top of pasta mixture and stir to combine.

Transfer pasta mixture into the 9×13 pan and top with the fried onions and bacon pieces.
Bake covered for 30 minutes and 10 minutes uncovered.

Serves 8

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