July 3, 2026
URL: https://www.birdseye.com/recipes/dinner/smoky-sweet-corn-mac-cheese-9976
- Prep time 25 minutes
- Total time 35 minutes
- Servings 12
Ingredients
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1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
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4 slices thick cut bacon, chopped
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3 cups water
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1 can (12 oz each) evaporated milk
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2 tablespoons butter
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2 cups dry large elbow macaroni, uncooked
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1-1/4 teaspoons kosher salt
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1 tablespoon Gulden's® Dijon mustard
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4 ounces smoked sharp Cheddar cheese (1 cup)
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4 ounces Pepper Jack cheese, shredded (1 cup)
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1/2 cup shredded Parmesan cheese
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1 green onion, thinly sliced
Nutrition Information
261 calories, 23g carbs
Directions
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Step one
Microwave sweet corn according to package directions. Cook bacon in a 12-inch cast-iron skillet over medium heat until crispy, 5 to 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.
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Step two
Add cooked corn to skillet. Cook until corn is lightly browned, about 5 minutes, stirring frequently. Stir in water, evaporated milk, butter, uncooked macaroni, salt, and mustard; bring to a boil.
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Step three
Boil, uncovered, until pasta is al dente and sauce has thickened, about 5 minutes. Remove from heat and stir in 3/4ths of the Cheddar and pepper Jack cheeses. Top mac and cheese with remaining Cheddar, pepper Jack and Parmesan cheeses. Sauce will continue to thicken as it stands.
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Step four
Adjust oven rack so it’s about 8-inches from the broiler and heat broiler to high. Broil mac and cheese until top is lightly browned, about 3 minutes. Top mac and cheese with bacon and broil about 30 seconds more to re-crisp the bacon.
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Step five
Garnish smoky sweet corn mac and cheese with green onion and serve!
Tips
Cooking outdoors? You can make this mac and cheese recipe in your cast iron skillet on the grill! Just put the pan directly on the grill grates and adjust the grill temperature as necessary.