My Family’s Mac and Cheese Recipe Is an Iowa State Fair Staple—Here’s Our Secret Ingredient

Growing up in Iowa surrounded by corn fields and pig farms, it’s no surprise my relatives like to add sweet corn and bacon to as many recipes as possible. Casseroles, fritters, salads, dips, you name it—they all get a salty sprinkle of chopped bacon and a hearty golden layer of corn.

One childhood favorite (and rendition that the Iowa State Fair sees yearly) is bacon and sweet corn mac and cheese. A bubbling casserole dish of elbow mac, three kinds of cheese, and lots of butter and cream becomes more than a side dish when you add these simple on-hand ingredients.

Why Bacon and Sweet Corn?

A generous toss of crispy chopped bacon transcends this melty, creamy dinner while the fresh sweet corn kernels add texture. The corn’s natural starches can help thicken the creamy sauce and contribute a little natural sweetness. 

Both ingredients help balance the richness of the cheese sauce and lend to a balanced salty, sweet, savory flavor profile. The simple additions upgrade mac and cheese to a more fulfilling and substantial dinner.

Customize Your Mac and Cheese

Sometimes simplicity is key to this classic comfort dish. Other times, it can be fun to ramp up your mac game with yummy add-ins. To jazz it up, elevate the creaminess by adding extra dairy like sour cream, cream cheese or heavy cream, then boost the cheese flavor with more shredded cheddar, Gruyère or Parmesan.

Introducing new textures such as toasted breadcrumbs, crumbled Cheez-It crackers, sautéed mushrooms or fresh herbs can take it to the next level. For a heartier dinner, mix in cooked proteins like chicken or Italian sausage, or stir in broccoli or peas. A quick dash of red pepper flakes, hot sauce or smoked paprika, or a drizzle of truffle oil can add an unexpected boost as well.

How to Make My Family’s Mac and Cheese

• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Servings: 8

Ingredients

• 1 (16 ounce) package elbow macaroni
• 6 slices bacon, cooked and chopped
• 5 tablespoons salted butter
• ⅓ cup all-purpose flour
• 3 ½ cups half-and-half
• 2 teaspoons dry mustard powder
• 2 teaspoons onion powder
• salt and ground black pepper to taste
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar cheese
• ¼ cup shredded Parmesan cheese
• 2 cups of corn cut from the cob (can also use canned or frozen sweet corn, drained and thawed)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water for 7-9 minutes, stirring occasionally. Drain.
3. While your pasta is cooking, cook bacon in a skillet over medium-high heat until it’s cooked through, approximately 6-8 minutes. Remove from heat and set bacon on paper towels to absorb some of the grease. Chop into large bits once cooled.
4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Add mustard powder, onion powder, salt and pepper. Add half-and-half slowly, whisking until sauce is smooth. 
5. Bring sauce to a low simmer, whisking until it thickens, approximately 3-4 minutes. Whisk in three cheeses until they’ve melted, about 3 minutes. Add pasta, chopped bacon (reserving a little to toss on top) and corn kernels to the cheese sauce and stir until coated.
6. Pour into 9×13-inch baking dish. Sprinkle reserved bacon on top. Bake at 350 degrees F for 30 minutes until cheese is bubbly and slightly golden brown.