photo 1 (33)Ingredients:

12 oz. creamed corn
1 c fat free milk
1/4 tsp onion powder
1 tbsp cornstarch
Pinch ground nutmeg
Salt and ground black pepper, to taste
2 cups elbow macaroni
8 oz low fat shredded cheddar cheese
8 oz low fat Mexican blend shredded cheese
1 egg, lightly beaten
1 oz crushed croutons
1 tbsp light butter, melted
1. Preheat the oven to 350. Move one rack to the top of the oven.
2. In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
3. Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. 4. Season the corn cream with a little nutmeg, salt, and pepper. Remove from the heat, cover and keep warm.
5. Boil the elbow macaroni in full rolling salted water for 7 minutes. Drain the macaroni well and add to the corn cream.
6. Add the Cheddar, half of the Mexican blend cheese and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining Mexican blend.
7. In a Ziploc plastic bag, lightly crush the croutons using a small mallet or rolling pin.
8. Stir together the melted butter and crushed croutons and spread over the top of the macaroni and corn mixture.
9. Cook on the top rack until golden, 15 to 20 minutes.
Yields 9 servings, serving size 1 c
7 points per serving on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe modified from