Gloria’s Shito Corn Mac & Cheese

Gloria’s Shito Corn Mac & Cheese

This Gloria's Shito Mac & Cheese is the ideal cozy side dish for your holiday gatherings with friends and family. The addition of Gloria's Shito brings a delightful touch of warmth and spice to every delectable bite.

Servings: 6
Prep Time: 5 minutes
Cook Time: 40 minutes

-2 teaspoons Gloria’s Vegan Chili Oil (Can add more for spicier flavor)
-1 (16 oz.) package elbow pasta or shells
-4 Tablespoons unsalted butter
-3 to 4 Tablespoons flour
-1 1/2 cups milk
-1 cup heavy cream
-2 cups shredded sharp cheddar
-1 cup shredded mozzarella cheese
-2 cups yellow sweet corn, frozen or fresh kernels
-1 teaspoon: salt, mustard powder, garlic powder
-1/2 teaspoon black pepper
-1/4 teaspoon cayenne pepper
-2 cups shredded mozzarella cheese


  1.  Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a small amount of oil or cooking spray and set it aside.
  2.  In a large pot, bring water to a boil. Add a pinch of salt to the boiling water and cook the macaroni according to the package instructions until it's al dente. Drain the pasta and set it aside.
  3.  In the same pot, add the whole milk, water, garlic powder, onion powder, and salt. Heat the mixture over medium heat, stirring constantly until it's hot but not boiling.
  4. Reduce the heat to low and gradually add the shredded Gruyere, smoked Gouda, cheddar, and mozzarella cheeses, stirring until they melt into a creamy sauce. This is your cheese sauce.
  5. Stir in Gloria's Shito Vegan Chili Oil to add a delightful kick of flavor. Adjust the amount to suit your desired level of spiciness.
  6.  Add the cooked elbow-shaped pasta to the cheese sauce and stir until the pasta is evenly coated with the cheese mixture.
  7. Pour the cheesy pasta mixture into the greased baking dish, spreading it out evenly.
  8. Sprinkle the mozzarella cheese evenly over the top of the pasta.
  9. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and the edges are bubbling.
  10. Remove the baked macaroni and cheese from the oven and let it cool for a few minutes before serving.
  11. Add a drizzle of Gloria's Shito Vegan Chili oil as needed for an extra burst of flavor and spiciness to your liking.

Bring a large pot of water to a boil with a pinch of salt and add shells or elbow pasta and cook according to packaging, about 14-16 minutes in most cases. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.

To make the Mac + Cheese:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In the medium deep skillet over medium-high heat, add the butter until melted.
  3.  Add in the flour and seasonings: salt, black pepper, garlic powder, mustard powder, and cayenne pepper, whisking to combine. Now, add in the chili oil and continue to whisk.
  4. Reduce the heat to medium-low and slowly add in the heavy cream and milk, whisking until combined and the sauce begins to thicken a bit from the flour, about 3-4 minutes. Let it slightly bubble for 1-2 minutes and then add in the sharp cheddar and mozzarella cheese, whisking again until fully melted and sauce thickens, about 2-3 minutes.
  5. Stir in the corn and cooked pasta until incorporated and coated.
  6. Remove the skillet from heat and sprinkle the remaining mozzarella cheese atop everything until fully covered.
  7. Bake (without being covered) for 10-15 minutes or so, or until cheese has fully melted and the top is browned slightly, and the sauce is bubbly at the sides.
  8. Remove from oven and serve with your favorite salad or bread. Enjoy!


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