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Italian الدورة الثانية

Mac and Corn

1
30 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 can
Corn, creamed
1 can
Whole kernel corn, canned
1 cup
Hot Water
2 cubes
MAGGI® Chicken Bouillon
4 tbsp
Butter
300 g
Macaroni pasta

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Nutrition Value

Fats
26.81 g
Protein
30.64 g
Carbohydrates
84.19 g
Energy
691.82 kcal
Information per serving
Lets Cook

Instruction

30 Minutes
Step 1
1 Min
Preheat oven to 175°C and position oven rack at mid-level.
Step 2
1 Min
In a mixing bowl, combine creamed corn, corn kernels, hot water, MAGGI® Chicken Bouillon, and butter cubes.
Step 3
1 Min
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.
Step 4
1 Min
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.
Mac and Corn

Step 1 of 4

Preheat oven to 175°C and position oven rack at mid-level.

Mac and Corn

Step 2 of 4

In a mixing bowl, combine creamed corn, corn kernels, hot water, MAGGI® Chicken Bouillon, and butter cubes.

Mac and Corn

Step 3 of 4

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.

Mac and Corn

Step 4 of 4

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.

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