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Share a tipIngredients
Recipe servings:
6
Servings
ingredient_quantity
recipe ingredient
Corn, creamed
1
can
Whole kernel corn, canned
1
can
Water
1
cup
MAGGI® Chicken Bouillon
2
cubes
Butter, melted
4
tbsp
Fusili pasta
300
g
yellow Cheddar cheese, grated
3
tbsp
Utensils and appliances
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Nutritional Information
Carbohydrates
72.07 g
Energy
442.06 kcal
Fats
12.18 g
Protein
13.19 g
1 min
1 min
1 min
1 min
Recipe steps
4 min
Step 1
Start Timer
Preheat oven to 175°C and position oven rack at mid-level.
Recipe steps
4 min
Step 2
Start Timer
In a mixing bowl, combine creamed corn, corn kernels, hot water, MAGGI® Chicken Bouillon, and butter cubes.
Recipe steps
4 min
Step 3
Start Timer
Place uncooked macaroni pasta in a large casserole dish, add 2/3 (200 g) of the shredded Cheddar cheese and the corn mixture. Gently stir until pasta is mixed with the cheese and corn. Make sure the pasta is fully covered with the sauce.
Recipe steps
4 min
Step 4
Start Timer
Add the remaining Cheddar cheese on top and bake in an oven for 25-30 mins or until pasta is cooked and cheese is slightly toasted on top. Tip: to ensure a soft top layer, cover dish with aluminum foil while baking in the oven.