What do you get when you combine creamed corn and mac and cheese? The ultimate Macaroni Corn Casserole – that will keep your family at the dinner table longer!
Sometimes, the easiest recipes deliver the most bang with a HUGE taste! That’s precisely what you get with this macaroni corn casserole recipe. Think of it as combining the cheesy goodness of mac and cheese with the richness of creamed corn. This flavor combination will keep your family at the dinner table longer – which means more time to catch up on what’s happening in everyone’s lives.
This dish is a flavor bomb that your family will want time and again. And, unlike mac and cheese, where you have to boil your pasta first, the uncooked elbow macaroni cooks right inside the baking casserole! How’s that for simplicity?
So Easy! So Unbelievably Good!
Wait? The macaroni cooks inside the casserole! How is that, you ask? Well, I’ll tell you. If you read the first ingredient on the list, it is 1 can of whole kernel corn, undrained. That extra liquid and cream-style corn provide enough moisture to cook the elbow macaroni while it bakes.
Seriously, you can’t beat the simplicity of this recipe. It takes just a few short minutes to combine the ingredients and then an hour of baking time – 30 minutes covered and 30 minutes uncovered. The result is a crunchy-topped, gooey interior taste sensation that will disappear right before your eyes.
One Bowl – One Baking Dish – One Unbelievable Recipe!
I’ve said it before, and I’ll say it again – I love to cook but hate to clean. This macaroni corn casserole simplifies my life. All it takes is one bowl, one spoon or spatula to mix the ingredients, and one baking dish. That’s it!
But wait, is there an even simpler way? I’ll admit that I have skipped the bowl and assembled the ingredients right in the baking dish in the past. I grease the baking dish with butter or olive oil spray. Then, I add the ingredients and mix them well. While it may not always mix as well as in the bowl, and occasionally stick a little on the bottom, it gives me some extra crunchy pieces. So, although you can skip the bowl, I do ultimately recommend using it for maximum effectiveness.
How to Make Ahead and Store
This macaroni corn casserole can easily be made ahead of time. You can assemble everything in the baking dish the day before and refrigerate it covered until ready to bake. Once you bake the casserole, you can store it tightly covered in the refrigerator for 3 – 4 days. I do not recommend freezing this casserole.
Serving Suggestions
This macaroni corn casserole is a Thanksgiving dinner favorite, but you don’t have to save it for only once a year. Because it pairs so well with turkey, you can simplify your life and make this Slow Cooker Turkey Breast whenever you desire. I also like serving the dish alongside this Chicken Adobo Instant Pot recipe. The cheesy goodness of this casserole helps to calm the heat of the chicken.
Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect end to either of these meals. The spices from the cupcakes will help you think of autumn, even on the hottest summer days. No matter how you pair your macaroni corn casserole, it will surely please the hungriest diners.
Macaroni Corn Casserole
Ingredients
- 1 15 ounce can whole kernel corn, with liquid
- 1 15 ounce can cream style corn
- 1 cup uncooked elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup unsalted butter cut into pieces
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine whole kernel corn with its liquid, cream style corn, uncooked elbow macaroni, shredded cheddar cheese, and butter pieces. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, stir the casserole gently, and continue baking, uncovered, for an additional 30 minutes, or until the macaroni is tender and the top is slightly golden brown.
- Let the casserole stand for a few minutes before serving.
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