One-Dish Corn Mac and Cheese

Preheat the oven to 400 degrees F.
Add all 14 ounces whole kernel corn, 14 ounces cream-style corn, 1½ cups water, 1½ cups whole milk, 1 teaspoon salt, ½ teaspoon mustard powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon ground black pepper, and ⅛ teaspoon ground nutmeg to a 9x13-inch pan and mix thoroughly.
Add in 16 ounces uncooked elbow macaroni, 16 ounces Velveeta, and ½ cup salted butter, and stir to coat with the corn mixture.
Cover with aluminum foil and bake for 20 minutes. Stir well, recover, and bake for another 20 minutes. If the macaroni is still too al dente, bake for an additional 5 to 10 minutes.
If you like a breadcrumb topping for your mac and cheese, add 1 cup panko breadcrumbs, 2 tablespoons salted butter, and ¼ teaspoon salt to a small skillet and toast until the butter is melted and evenly coats the breadcrumbs.
Remove from heat and stir in the ¼ cup grated parmesan cheese. Then, sprinkle it over the top of the mac and cheese and add it during the last 15 minutes of baking.