Why You’ll Love This Recipe

Combines two comfort food favorites in one dish
Rich, creamy, and cheesy
Easy to prepare with simple ingredients
Perfect for holidays and potlucks
Family-friendly and kid-approved
Great as a side dish or main course
Easy to customize with add-ins
Excellent for meal prep and leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Casserole

12 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
3 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 cups corn kernels (fresh, frozen, or canned and drained)
2 large eggs, lightly beaten

For the Topping

1 cup shredded cheddar cheese
½ cup breadcrumbs
1 tablespoon melted butter

Directions

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Cook the macaroni according to package directions until just al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk and heavy cream until smooth.
Cook for 3–5 minutes, stirring frequently, until slightly thickened.
Remove from the heat and stir in the cheddar cheese, Monterey Jack cheese, salt, black pepper, and garlic powder until melted.
In a large mixing bowl, combine the cooked macaroni, corn kernels, and cheese sauce.
Stir in the beaten eggs until evenly incorporated.
Transfer the mixture to the prepared baking dish.
In a small bowl, combine the breadcrumbs and melted butter.
Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake for 30–35 minutes, or until bubbly and golden brown on top.
Allow the casserole to rest for 10 minutes before serving.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 10 minutes
Total Time: 1 hour

Variations

Bacon Corn Casserole: Add cooked crumbled bacon to the mixture.
Spicy Version: Stir in diced jalapeños or a pinch of cayenne pepper.
Southwest Style: Add black beans, green chilies, and pepper jack cheese.
Vegetable-Packed Casserole: Include diced bell peppers, spinach, or broccoli.
Smoked Gouda Version: Replace part of the cheddar with smoked Gouda.
Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
BBQ Chicken Casserole: Add shredded cooked chicken and a drizzle of barbecue sauce.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the fully baked and cooled casserole in a freezer-safe container for up to 3 months.

Reheating

Reheat individual portions in the microwave for 1–2 minutes or warm larger portions in a 350°F (175°C) oven for 15–20 minutes until heated through.

FAQs

Can I use canned corn?

Yes. Drain the corn well before adding it to the casserole.

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours in advance and refrigerate before baking.

Why are eggs included?

The eggs help bind the casserole together and create a richer texture.

Can I use different cheeses?

Absolutely. Colby Jack, mozzarella, Gouda, pepper jack, or Swiss cheese all work well.

Can I make this without heavy cream?

Yes. Substitute additional milk, though the casserole may be slightly less rich.

Is this a side dish or a main course?

It can be served as either, depending on the portion size and accompanying dishes.

How do I keep the casserole creamy?

Avoid overbaking and use full-fat dairy products for the best texture.

Can I add meat?

Yes. Bacon, ham, sausage, shredded chicken, or ground beef are excellent additions.

What can I serve with this casserole?

Roasted vegetables, green salads, barbecue dishes, or grilled meats pair wonderfully with it.

Can I freeze leftovers?

Yes. Allow the casserole to cool completely before freezing for the best results.

Conclusion

Mac and Cheese Corn Casserole is the perfect blend of creamy macaroni and cheese and sweet, tender corn baked into one irresistible dish. Rich, comforting, and easy to customize, it’s ideal for family dinners, holiday gatherings, and potluck meals. Whether served as a hearty side dish or a satisfying main course, this casserole is guaranteed to become a favorite comfort food recipe that everyone will request again and again.

Mac and Cheese Corn Casserole

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Mac and Cheese Corn Casserole is a rich and comforting baked dish that combines creamy macaroni and cheese with sweet corn and a golden cheesy topping. Perfect for family dinners, potlucks, and holiday gatherings, this casserole is hearty, satisfying, and packed with flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Cook the macaroni according to package directions until just al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk and heavy cream until smooth.
Cook for 3–5 minutes, stirring frequently, until slightly thickened.
Remove from the heat and stir in the cheddar cheese, Monterey Jack cheese, salt, black pepper, and garlic powder until melted.
In a large mixing bowl, combine the cooked macaroni, corn kernels, and cheese sauce.
Stir in the beaten eggs until evenly incorporated.
Transfer the mixture to the prepared baking dish.
In a small bowl, combine the breadcrumbs and melted butter.
Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake for 30–35 minutes, or until bubbly and golden brown on top.
Allow the casserole to rest for 10 minutes before serving.

Notes

Assemble the casserole up to 24 hours in advance and refrigerate before baking.
Add cooked bacon, ham, chicken, or sausage for extra protein.
Use pepper jack or smoked Gouda for a flavor variation.
Frozen or canned corn works well; drain canned corn thoroughly.
Avoid overbaking to keep the casserole creamy.
Freeze baked leftovers for up to 3 months in an airtight container.

Nutrition

Serving Size: 1 serving
Calories: 540 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 31 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 120 mg