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Macaroni Corn Casserole
Ingredients
  • ½ cup panko
  • 6 tablespoons unsalted butter, divided
  • ¾ cup thinly sliced scallions (from about 6 medium scallions), divided
  • ¼ teaspoon plus ⅛ tsp. kosher salt, divided
  • ¼ cup plus ½ Tbsp. all-purpose flour
  • 3 cups whole milk, warmed
  • 6 ounces white Cheddar cheese, shredded (about 1 ½ cups)
  • 6 ounces Gruyère cheese, shredded (about 1 ½ cups)
  • 8 ounces uncooked elbow macaroni (about 2 cups), cooked according to pkg. directions for al dente
  • 2 cups frozen corn, thawed
  • ½ cup cooked and crumbled bacon (from 8 [1-oz.] slices)
  • ¾ teaspoon dry mustard
  • ¾ teaspoon grated garlic (from 1 large garlic clove)
  • ¼ teaspoon cayenne pepper
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