A delightful casserole combining the creamy goodness of cheese with the sweetness of corn and the heartiness of pasta.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Cook the elbow macaroni in boiling water until al dente, then drain.
Undercook the pasta slightly as it will continue cooking in the oven.
In a saucepan, melt the butter over medium heat, then stir in the milk and shredded cheddar cheese until smooth.
Stir constantly to prevent the cheese from burning.
Combine the cooked macaroni, sweet corn, and cheese sauce in a mixing bowl, then transfer to a greased baking dish.
Mix thoroughly to ensure even distribution of ingredients.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
For a crispy top, broil for the last 2 minutes.
Let the casserole cool for 5 minutes before serving.
Allowing it to cool slightly helps the casserole set for easier serving.
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