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1
Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
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2
In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
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3
Combine the cornstarch with about 2 tablespoons water and stir well.
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4
Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes.
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5
Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using.
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6
Remove from the heat, cover and keep warm.
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7
Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes.
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8
Drain the macaroni well and add to the corn cream.
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9
Add the Cheddar, half of the mozzarella and the egg.
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10
Stir well.
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11
Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.
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12
In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin.
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13
Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture.
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14
Cook on the top rack until golden, 15 to 20 minutes.
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15
Serve with hot sauce.
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16
This recipe was created by a contestant during a cooking competition.
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17
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
