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We are combining two beloved foods together in this delectable Street Corn Elote Mac and Cheese Casserole. Incredibly flavorful street corn has pops of sweet corn, fresh lime juice and zest, garlic, green onions, and jalapeño. It’s all folded into a velvety smooth white cheese sauce with al dente pasta, then topped with more cheese and baked in the oven until bubbly.
This elote pasta is a dish you can’t pass up. It’s perfect for this end of summer/fall season where the fresh corn is at it’s peak. But, this also works really well with frozen and thawed corn as well.
You’ll love how easy this recipe is for a weekday dinner! Add rotisserie chicken for the protein and you’ll have one easy meal the whole family will adore.
Why You’ll Love Elote Mac and Cheese
- Baked for Extra Goodness – In the south, we bake our mac and cheese. You’d think macaroni and cheese is decadent enough, but nope. We take it one step further by layering it in a buttered casserole dish, topping with extra cheese and baking until browned and bubbly.
- Easy to Make – there is nothing like an easy dinner you can throw together in under an hour.
- Not your usual pasta – this recipe spices things up a bit from the usual mac and cheese or spaghetti dinner.
- Great for the holidays – I’ll be making this recipe for Thanksgiving this year! It’s such a crowd-pleaser and it checks corn and mac and cheese off the list.
- A complete meal – since this dish has chicken, it’s a complete dinner and not just a side.
Why Is In this Elote Mac & Cheese
Here are the key ingredients for this street corn pasta. Be sure to review and print the recipe card for the full detailed recipe.
- Fontina
- Mozzarella
- Parmesan
- Trottole pasta (or your fave pasta)
- Fresh sweet corn
- Aromatics (green onion, garlic)
- Lime
- Tajin and Chili Powder
- Butter
- Evaporated milk and Cream
Types of Cheeses to Use:
Fontina, Mozzarella and Parmesan are my cheeses of choice for this elote pasta. They are super creamy and stringy without being too harsh. I’d avoid sharp cheddars or anything too overpowering as you want the street corn flavors to real shine. You can also use pepper jack, monterey, havarti, or even colby jack.
How to Make Elote Pasta:
We’ll be combining two favorites into one hearty and deliciously addictive bowl. Here is how to make elote mac and cheese:
- Make the street corn by combining all the respective ingredients into a bowl.
- Prepare a roux in a large skillet by combining melted butter and flour
- Add the milks, cream, garlic and seasonings. Bring to a low boil until thickened.
- Fold in the shredded cheeses and stir until melted through.
- Keep sauce warm while boiling the pasta to al dente.
- Butter a casserole dish, add in the noodles, chicken and street corn.
- Pour over the sauce and carefully fold in the ingredients until combined.
- Top with extra cheese, sprinkle with Tajin or chili powder and bake until bubbly.
Tools I Love
Trottole (not a tool, but a must!)
Deep Lasagna/Casserole Pan
Deep Lasagna/Casserole Pan
Rotary Cheese Grater
Lodge 15″ Large Cast Iron Skillet
Looking for more comfort foods for the family?
Chicken Tetrazzini
Buffalo Chicken Mac and Cheese
Cheesy Slow Cooker Chicken & Potatoes
Garlic Parmesan Chicken Pasta
I hope you enjoyed this recipe for Elote Mac and Cheese! Be sure to comment below with any questions or feedback! If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Street Corn Elote Mac and Cheese
Ingredients
- 4 tablespoons butter, softened for greasing dish
- 1 pound pasta Trottole or similar
- 2 cups cooked chicken, diced or shredded I used rotisserie
- 2 tablespoons finely chopped fresh cilantro leaves
Alfredo Sauce
- 4 tablespoons butter
- 2 tablespoon all-purpose flour
- 1/2 teaspoon salt we are going light on the salt since cheese contains lots of sodium
- 1 teaspoon freshly ground black pepper
- 1/2 tsp chili powder
- 2 12 oz. cans evaporated milk
- 2 cups heavy cream
- 3 cloves garlic, grated
- 2 cups fontina, shredded
- 1 cup mozzarella, shredded plus more for topping
- 3/4 cup parmesan, grated
- 1.5 tsp Tajin for topping
Elote Street Corn
- 6 ears corn, husked and removed from the cob
- 1/3 cup mayo
- 2 garlic cloves, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cojita cheese
- 1/4 cup cilantro, minced
- 1 jalapeño, seeded and diced
- 1.5 tsp chili powder
- 1/2 tsp salt
Instructions
- Preheat oven to 400 degrees.
Make Street Corn
- Combine all street corn ingredients in a bowl starting with the mayo, lime juice, seasonings and garlic. Mix well then add remaining ingredients and fold into the mayo mixture. Top with additional chili powder if desired to taste. Set aside
Make the Cheese Sauce
- Melt butter in a large deep skillet over medium heat. Add flour and whisk to create a paste (making a roux). Allow it to cook for one minute then whisk in evaporated milk, heavy cream, seasonings, fresh garlic and whisk together until smooth. Allow it to come to a low boil and thicken, about 5 minutes.
- Add all of the cheeses, stirring until they melt. Cook noodles to al dente according to the package instructions. Keep sauce warm as the noodles cook through.
Assemble & Bake Pasta
- Liberally butter a 9x13 deep casserole dish, then pour in the al dente pasta. Add in the chicken and street corn. Pour over the sauce and gently fold all the ingredients together in the sauce so it's evenly combined.
- Top with additional shredded cheese if desired. I like a layer of cheese on top for any baked pasta casserole. Shake on an even layer of Tajin or chili powder.
- Bake uncovered for 18-20 minutes, or until the top is golden browned and bubbly (check it at 15 minutes). Add chopped cilantro and serve!
