Cheesy Corn and Macaroni Casserole
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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.
(Post modified with new photos on 5/26/23.)
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.
More Cheesy Recipes
- Cheesy Zucchini Casserole
- Cheesy Squash Bake
- Easy Macaroni and Cheese
- Easy Company Potatoes
- Mexican Sour Cream Rice
Ingredients for Cheesy Corn and Macaroni Casserole
(See full recipe at the bottom of this post.)
- butter
- whole milk
- creamed corn
- regular corn
- processed cheese (like Velveeta)
- kosher salt
- freshly ground black pepper
- raw macaroni
- smoked paprika
Instructions for Making This Recipe
Preheat oven to 350 degrees. 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.
Serve Cheesy Corn and Macaroni Casserole with Yummy Baked Beans, BBQ Baby Back Ribs, Honey-Glazed Grilled Chicken Thighs, or Slow-Cooked Country Style Ribs.
See more Side Dishes Here. Browse Recipes with Macaroni Here.
Cheesy Corn and Macaroni Casserole
Equipment
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 degrees. 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 for 40-45 minutes, uncovered. Serve warm. Makes 8-10 servings.
Notes
Nutrition