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Cheesy Corn and Macaroni Casserole is a favorite recipe from the Oehlert side of our family. It’s quite good for church dinners or family gatherings.
I remember the first time I tasted this dish at one of our Oehlert family gatherings. My husband’s Aunt Marlene brought it to the picnic, and I couldn’t believe how delicious it was. Baked cheesy goodness with little pieces of corn all mushed together with tender macaroni. Second helpings, please!
I quickly nabbed the recipe and have been making it for our family ever since. It always goes over well at church potlucks, and is a perfect choice for your next picnic, barbecue, or even holiday dinner.
Our middle son-in-law has even been known to put these leftovers on his burgers. He claims it’s delicious.
Ingredients for Cheesy Corn and Macaroni Casserole
(See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table.
In a medium saucepan melt the butter. Add whole milk, cubed processed cheese, kosher salt, and freshly ground black pepper.
Do not drain the regular corn, as the extra moisture is needed for the uncooked macaroni.
Cook on low heat and stir until cheese has almost fully melted.
Add to this the corn and macaroni. Stir to combine.
Pour mixture into a greased casserole dish and season with freshly ground black pepper and if desired, smoked paprika.
I love adding smoked paprika to some of my recipes, as it adds a touch of sweet, spicy smokiness to the dishes, which works really well in this recipe.
Bake in preheated oven for 40-45 minutes, uncovered until bubbly on top and a light brown crust forms.
This recipe will serve 8-10 people.
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Cheesy Corn and Macaroni Casserole
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1/2 cup butter
- 1 cup whole milk
- 14 oz. creamed corn
- 14 oz. regular corn (do not drain)
- 10 oz. processed cheese (cubed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups raw macaroni
- 1 teaspoon smoked paprika (optional)
Instructions
- Preheat oven to 350℉. Gather the ingredients so that you have everything on the counter or table.
- In medium saucepan, melt butter. Add whole milk, creamed corn and regular corn, cubed processed cheese, and kosher salt and freshly ground black pepper. Cook on low heat and stir until cheese begins to melt.
- Stir in macaroni and continue to cook and stir until cheese is almost or completely melted.
- Pour mixture into greased casserole dish and bake in preheated oven for 40-45 minutes, uncovered. Serve warm. Makes 8-10 servings.
