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Get a little corny with your Mac&Cheese!!!

Lord Honey, A southern-comfort food for anytime, that also has to be on every holiday table is definitely Mac & Cheese. I have taken this all-American fave and given it my special touch--adding sweet corn and a buttery, pretzel bread topping.

Make sure you have my "Creamy, Corny, Cheesy Mac" as part of your holiday feast.

Believe me, it'll have ever'one hoppin' for more.

Creamy Corny Cheesy Mac

Jason Smith, FNS

Serves 8-10


1-cup dry elbow mac, cooked according to box

2-cups froze or fresh whole kernel corn

1-10.75 ounce can of cheddar cheese soup

2/3-cup half&half

4-TBSP butter, melted

1-tsp onion powder

1-tsp white pepper

¼-tsp crushed red pepper

1-tsp ground mustard powder

Pinch of salt


3-pretzel buns, cubed

4-TBSP butter, melted

2-TBSP fresh parsley

Pinch of salt


· Preheat oven to 400, spray a large casserole dish.

· In a mixing bowl place the corn, cooked pasta, half&half and the cheese soup stir to combine.

· Mix in the spices, pour into prepared dish.

· For the topping place the buns and parsley in food process and pulse till small crumbs form.

· Add the butter and salt pulse till combined, sprinkle over top evenly, bake for 30 mins or until brown and bubbly.

Tip: If you want to make this a one pan meal add 1 pound browned and scrambled beef.


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