Cheesy Corn and Macaroni Casserole

5 from 1 vote

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 a holiday dinner.

Prep Time25

Cook Time50

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: Barbecue, Cheese, Corn, Pasta, Picnics

Servings:

Calories: 465kcal

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

US Customary - Metric

Instructions

Preheat oven to 350℉. Gather the ingredients so that you have everything on the counter or table.
In medium saucepan, melt 1/2 cup butter. Add 1 cup whole milk, 14 oz. creamed corn and 14 oz. regular corn (undrained), 10 oz. processed cheese (cubed), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook on low heat and stir until cheese begins to melt.
Stir in 2 cups raw macaroni and continue to cook and stir until cheese is almost or completely melted.
Pour mixture into greased casserole dish and season with an additional 1/2 teaspoon freshly ground black pepper and if desired, 1 teaspoon smoked paprika. Bake in preheated oven for 40-45 minutes, uncovered. Serve warm. Makes 8-10 servings.

Notes

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

Nutrition