Stovetop Sweet Corn and Bacon Macaroni
A stovetop macaroni with crispy bacon and sweet corn kernels tossed in a cheesy sauce, perfect for picky eaters. This american-inspired pasta ready in about 30 minutes pairs elbow macaroni, diced bacon strips, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz elbow macaroni
- 4, diced bacon strips
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup, thawed frozen sweet corn kernels
- 1 tsp, divided salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water (1/2 tsp salt) to a boil. Add 8 oz elbow macaroni and cook for 7-8 minutes until al dente; drain and set aside.
- Step 2: In a large skillet over medium heat, cook 4 diced bacon strips until crisp, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in skillet.
- Step 3: Add 2 tbsp unsalted butter to the skillet with bacon fat. Once melted, whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden and bubbling.
- Step 4: Slowly whisk in 2 cups whole milk, stirring constantly, and cook for 3-4 minutes until sauce thickens and coats the back of a spoon.
- Step 5: Remove skillet from heat and stir in 1 1/2 cups shredded sharp cheddar cheese until smooth and melted. Fold in drained macaroni, 1 cup thawed sweet corn kernels, and cooked bacon. Season with 1/2 tsp salt and 1/4 tsp black pepper. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Sweet Corn and Bacon Macaroni take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stovetop Sweet Corn and Bacon Macaroni?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep elbow macaroni from drying out.
Can I substitute ingredients in Stovetop Sweet Corn and Bacon Macaroni?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Sweet Corn and Bacon Macaroni for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stovetop Sweet Corn and Bacon Macaroni?
American pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
