Discovering Corn Pasta: A Richer Twist on Classic Mac & Cheese

 

I recently tried something new that I'd never encountered before: corn pasta. Made entirely from corn (usually non-GMO varieties), it's naturally gluten-free and offers a subtly sweet, distinctly corny flavor that sets it apart from traditional wheat pasta. Brands like Le Veneziane (an Italian favorite), Rustichella d'Abruzzo, or blends from DeLallo and Barilla make excellent versions—many people say the taste rivals regular pasta, especially when paired with bold sauces. I have no gluten issues myself, but the curiosity won out.

I tried the penne from Big Green Food, first sampling it plain to appreciate the flavor—surprisingly good, with a pleasant sweetness and nice texture. Then I decided to use it in macaroni and cheese. The corn's natural sweetness adds depth and complexity, making the dish richer and more interesting than the standard version. I kept the recipe mostly classic but incorporated the corn penne for that extra layer of flavor.

  While this version uses all-purpose flour in the roux (so it's not gluten-free overall), you could easily swap in almond flour or a gluten-free blend for a fully gluten-free dish with similar results. 

Corn Pasta Mac & Cheese

8 oz. corn penne

¼ c. butter
⅓ c. flour
3 c. whole milk
6 oz. sharp cheddar cheese, shredded or crumbled (divided: 4 oz. for sauce, 2 oz. for topping)
4 oz. pepper jack cheese, shredded
2 oz. mozzarella cheese, shredded
½ t. kosher salt
¼ t. chili powder (plus extra for sprinkling on top)
⅛ t. garlic powder

  Bring a large pot of salted water to a boil over high heat for the pasta. While waiting, prepare the cheese sauce. 

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 2 minutes to form a smooth roux (it should be lightly golden and bubbly). 

Gradually add the milk, a small amount at a time, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, continue cooking and stirring frequently until the sauce thickens to a creamy consistency, about 8-10 minutes. 

Remove the pan from the heat. Stir in 4 oz of the cheddar, all the pepper jack, mozzarella, salt, chili powder, and garlic powder. Mix until the cheeses melt completely and the sauce is smooth, about 2-3 minutes. Set aside. 

Preheat the oven to 350°F (175°C) with the rack in the center position. Lightly grease or butter an 8-inch square baking dish. 

When the pasta water boils, add the corn penne and cook for 2 minutes less than the package directions (it will finish cooking in the oven). Drain the pasta and rinse thoroughly under cold water to stop the cooking and remove excess starch. 

Add the drained pasta to the cheese sauce and stir gently until evenly coated. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 2 oz cheddar over the top, then add a light dusting of chili powder for color and flavor. 

Bake uncovered for 20-25 minutes, until the edges bubble and the top develops a golden, slightly crispy crust. 

Let rest for 5 minutes before serving to allow the sauce to set. 

This mac & cheese turns out creamy, flavorful, and just a bit more special thanks to the corn pasta's subtle sweetness balancing the sharp cheeses and warm spices. It's comfort food with a fresh twist—perfect for weeknights or sharing with friends who appreciate something different.

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