Mac and Cheese with Maple Bacon and Sweet Corn
This was a given that growing up in the Midwest, the Casserole Capital.
Ingredients
- 8 ounces Thick Cut Maple Bacon (about 6-7 slices)
- 8 oz. package dry Large Elbow Macaroni
- 1 ½ Tablespoons bacon fat saved from the cooked bacon. (This ingredient is optional)
- ¼ cup Sugar ‘n Spice Corn on the Cob Seasoning
- ½ pound frozen Sweet Corn Kernels – thawed
- 21 ounces ( Two 10.5 ounce cans) Cheddar Cheese Soup
- ¾ cups Mayonnaise
- 1 cups shredded Cheddar Cheese
- ½ cup panko
Instructions
- 1. Pre-heat oven to 350 degrees.
- 2. Lay bacon in large frying pan and cook over medium-low flame until most of the fat is rendered and bacon is nicely browned. This may need to be done in 2 or 3 stages depending on size of pan.
- 3. While bacon is cooking, cook the macaroni according to the instructions on the packaging. Drain well and place cooked macaroni in large mixing bowl.
- 4. When bacon is cooked, remove from pan and place on cutting board. Reserve fat. Cut bacon into large pieces.
- 5. Add cooked bacon pieces, bacon fat if desired, and all of the remaining ingredients to the macaroni and mix well.
- 6. Spoon the macaroni mixture into a 13 inch by 9 inch baking pan. Spread out the macaroni mixture to fill the pan being careful to keep loose and not firmly packed.
- 7. Spread the Panko bread crumbs over the top of macaroni.
- 8. Bake uncovered for 50-60 minutes or until breadcrumbs are lightly browned.
- 9. Remove from oven and serve immediately!
Notes
With a mom who taught high school home economics, casseroles were a constant on the dinner table, and a constant for quick leftover meals as well. One of my favorites was Mom’s Bacon, Corn, and Pasta Casserole. The only one I was always hoping we had leftovers from. Of course, there was no such thing as maple bacon back then, and the founding of Sugar ‘n Spice was still 10 years in the future, so there was no Corn on the Cob Seasoning either. It was still a great meal and very memorable to this day. I took that great memory, added a generous amount of Sugar ‘n Spice, and updated it to a “Mac ‘n Cheese” version using maple bacon, mayo, and panko breadcrumbs. The Sugar ‘n Spice Corn on the Cob Seasoning really brings this dish to life and adds several layers of flavor that highlight the corn and the cheese perfectly. The ease of preparation and the amazing flavor will make Maple Bacon and Sweet Corn Mac and Cheese a problem-free go-to for a main dish or a side dish. The only problem is that there might not be any leftovers, and whether or not I tell Mom I improved upon her recipe.