Creamy Corn Mac n' Cheese
Preheat the oven to 350 degrees and move one grate to the top of the oven. Boil water for elbow noodles.
Simmer creamed corn, milk, and onion powder. Combine cornstarch with 2 Tbsp water in a small bowl to dissolve. Cook pasta al dente. While pasta is cooking, add cornstarch mixture to the corn and whisk over medium heat for 3-5 minutes until it starts to thicken! Season with salt and pepper. You can also add a few dashes of hot sauce at this point too if you want. We always serve ours on the side so individuals can control the heat!
Drain cooked pasta well and combine with corn mixture. Add all the shredded cheddar, egg, and half the shredded mozzarella, and stir. Pour into a 4 cup casserole dish. Cover with the remaining mozzarella. Roughly crush the croutons and combine with olive oil. Add to the top of the macaroni and cheese.
Bake on the top rack until golden, 15-20 minutes. Serve with Sriracha drizzled on top (or on the side).