Prepare 2/3 cups of macaroni, add 5 cups of water, 0.5 thick salt, and 1 sugar, and boil the water. When the water boils, add 1 cup of macaroni and boil it several times with a spoon to prevent it from sticking to the floor.

Never rinse the boiled macaroni in water, just strain it through a sieve. Spread it out as much as possible and cool it down, so that it doesn't stick, and then cool it down while separating macaroni from each other, just like releasing rice grains with a spatula. When the macaroni is cool enough, put 2/3 cups of canned or boiled corn together in a bowl, add 1 mayonnaise to prevent sticking to each other, and mix with a spoon to mix the ingredients evenly.

They're going to make me a white sauce that goes in when I make the gratin, but this time I added onions so that it's not dry.
Add butter 1 and chopped onion 5 and stir-fry them on low heat without burning them, then add flour 1 and stir-fry them on low heat so that the flour does not burn. If the flour is not stir-fried enough, it may smell like flour, so stir-fry it on low heat to blend well with the ingredients Add 1 cup + 2/2 cups of warm milk little by little. Then, add milk. When it's thick enough, add 2 Parma cheese powder and boil it until it's thick. Taste it and season it with salt and pepper Add the pre-boiled corn and macaroni and mix well in the white sauce.

Spread the melted oil or butter on the inside of the gratin container, spread the white sauce and macaroni evenly, place the tomato sauce on it, sprinkle plenty of pizza cheese on top, cut the cheddar slice cheese in places, place it in a preheated oven for 5 minutes to 200 degrees.