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Baked chicken alfredo
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5 from 1 vote

Street Corn Elote Mac and Cheese

A delicious fusion of elote street corn and creamy, cheesy macaroni and cheese. This elote pasta is loaded with sweet corn, tons of flavor from the garlic, lime juice and spices, all folded into the creamy velvety pasta. Then it's tossed into a buttered casserole dish and topped with more cheese and baked until bubbly.
I use a deep (4") 9x13 casserole/lasagna dish. I don't recommend a shallow baking dish as you won't be able to fit it all in comfortably. See my recommendations above in my blog post.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Servings: 8 servings
Author: Mallory Austin

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!