Cheesy Corn and Macaroni Casserole

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.

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!

(Post modified with new photos on 7/16/22.)

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 full recipe in its entirety 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

 

Instructions for Making This Recipe

Ingredients for 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, creamed corn, regular corn, 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. 

Add Melted Cheese and Macaroni to a Casserole Dish

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 a greased casserole dish and bake for 40-45 minutes, uncovered. Serve warm. 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 a Holiday Ham.

See more Side Dishes Here.  Browse Recipes with Macaroni Here.

 

 

recipe for cheesy corn and macaroni, fourth of july menu ideas

Cheesy Corn and Macaroni Casserole

Cheesy Corn and Macaroni Casserole is a favorite recipe on my husband's side of our family. It’s quite nice for church dinners or family gatherings and is a perfect choice for your next picnic, barbecue, or even holiday dinner.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: Barbecue, Cheese, Corn, Pasta, Picnics
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Equipment

Bakeware Set
Cuisinart Cookware
Wooden Spoon
Oval Bakers

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

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

*Unless otherwise indicated, all recipes on this site use salted butter.

Nutrition

Calories: 465kcal | Carbohydrates: 48g | Protein: 15g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 972mg | Potassium: 349mg | Fiber: 3g | Sugar: 7g | Vitamin A: 906IU | Vitamin C: 5mg | Calcium: 422mg | Iron: 1mg
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