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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.

Ingredients

  • 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
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups corn kernels (fresh, frozen, or canned and drained)
  • 2 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 1 tablespoon melted butter

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish.
  3. Cook the macaroni according to package directions until just al dente. Drain and set aside.
  4. In a large saucepan, melt the butter over medium heat.
  5. Whisk in the flour and cook for 1 minute.
  6. Gradually whisk in the milk and heavy cream until smooth.
  7. Cook for 3–5 minutes, stirring frequently, until slightly thickened.
  8. Remove from the heat and stir in the cheddar cheese, Monterey Jack cheese, salt, black pepper, and garlic powder until melted.
  9. In a large mixing bowl, combine the cooked macaroni, corn kernels, and cheese sauce.
  10. Stir in the beaten eggs until evenly incorporated.
  11. Transfer the mixture to the prepared baking dish.
  12. In a small bowl, combine the breadcrumbs and melted butter.
  13. Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
  14. Bake for 30–35 minutes, or until bubbly and golden brown on top.
  15. 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

Find it online: https://thefamilycooking.com/mac-and-cheese-corn-casserole/