Creamy Corn Macaroni Casserole
This creamy corn macaroni casserole is the ultimate comfort food! Tender macaroni is combined with sweet creamed corn, melted cheddar cheese, and a touch of butter, then baked until hot, bubbly, and golden on top. It’s creamy, savory, slightly sweet, and incredibly easy to make.
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 can (14 oz) creamed corn
- 1 can (14 oz) whole kernel corn, drained
- 1 cup shredded cheddar cheese, divided
- 1/2 cup milk or heavy cream
- 2 tablespoons butter, melted
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder, optional
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Cook the elbow macaroni according to the package directions until just tender. Drain well and transfer the macaroni to a large bowl.
- Add the creamed corn, drained whole kernel corn, milk or heavy cream, melted butter, salt, pepper, and garlic powder. Stir until everything is evenly combined.
- Add half of the shredded cheddar cheese and mix gently.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining cheddar cheese over the top.
- Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden.
- Let it rest for 5 minutes before serving.
Tips
- For an extra-creamy casserole, use heavy cream instead of milk.
- You can add cooked ground beef, shredded chicken, or tuna for a heartier meal.
- For an even richer version, stir in a little prepared béchamel sauce.
- For a golden, cheesy top, broil for 1–2 minutes at the end, watching carefully so it doesn’t burn.
Serve warm as a comforting side dish or an easy family dinner.