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cheesy corn casserole

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4 slices bacon, finely chopped
6 tbsp. unsalted butter, cubed
4 cloves garlic, finely chopped
½ cup flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp. paprika
3 lb. fresh or frozen corn kernels
Kosher salt and freshly ground black pepper, to taste
Heat oven to 37 5°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about
8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1
minute. Whisk in milk, and bring to a boil; cook, stirring constantly , until thickened, about 2 minutes. Add
cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn;
season with salt and pepper. Transfer mixture to a 9? × 13? baking dish and bake until top is golden brown and
bubbling, about 40 minutes. Let cool before serving

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