Description
Indulge in this delicious Loaded Mac & Cheese Corn Casserole that combines the creaminess of mac and cheese with the sweetness of corn, all baked to perfection with a cheesy topping.
Ingredients
Scale
For the Casserole:
- 1 1/2 cups elbow macaroni (uncooked)
- 1 tablespoon butter
- 1 (15 oz) can whole kernel corn (drained)
- 1 (15 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cooked and crumbled bacon
- 2 green onions (sliced)
For the Topping:
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional)
- 1 tablespoon melted butter (optional)
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Cook Macaroni: Cook the macaroni in salted boiling water until al dente, about 6–7 minutes. Drain and set aside.
- Prepare Mixture: In a large mixing bowl, combine whole kernel corn, cream-style corn, sour cream, milk, seasonings, and 1 cup of cheddar cheese. Add in macaroni, mozzarella cheese, bacon, and green onions.
- Assemble and Bake: Pour the mixture into the casserole dish, top with remaining cheddar cheese, and optional cracker/breadcrumb topping. Bake for 30–35 minutes until golden and bubbly.
- Serve: Garnish with green onions before serving.
Notes
- This casserole can be made ahead and refrigerated up to 1 day in advance.
- Add diced jalapeños or green chiles for a spicy kick.
- Great as a side dish or main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 390
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
