Corn Mac & Cheese Bake is a rich, creamy twist on the classic comfort food, blending tender pasta with gooey cheese and bursts of sweet corn. This baked dish delivers nostalgic mac and cheese flavor with a unique, slightly sweet edge, making it a standout at family dinners, potlucks, and holiday tables.
Why You’ll Love This Recipe
- Combines creamy mac and cheese with the sweetness of corn for a unique flavor twist
- Incredibly easy to make with pantry staples and minimal prep
- Perfect for gatherings—feeds a crowd and reheats well
- Customize it to your liking with extra mix-ins like bacon, peppers, or hot sauce
- Comforting, cheesy, and golden-topped—what’s not to love?
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni or small shell pasta
- Canned creamed corn
- Whole kernel corn (canned, frozen, or fresh)
- Butter
- Cheddar cheese (shredded)
- Milk or heavy cream
- Eggs
- Salt and pepper
- Optional: garlic powder, onion powder, paprika
- Optional topping: breadcrumbs or crushed crackers mixed with butter
Directions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Cook pasta until just al dente, then drain.
- Mix filling: In a large bowl, combine cooked pasta, creamed corn, whole corn, shredded cheese, milk, beaten eggs, and seasonings. Stir until well mixed.
- Pour into baking dish and smooth the top. Add extra cheese and optional topping.
- Bake for 25–30 minutes, uncovered, until bubbly and golden on top.
- Cool slightly before serving.
Servings and timing
- Servings: 6–8
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Use Velveeta for a super creamy, melty texture
- Stir in crispy bacon or diced jalapeños for extra flavor
- Add a pinch of cayenne or hot sauce for heat
- Mix in sautéed onions or bell peppers for extra texture
- Use Monterey Jack or mozzarella for a milder flavor
Storage/Reheating
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat in the oven at 325°F for 10–15 minutes or microwave individual servings
- Add a splash of milk when reheating to maintain creaminess
- Not recommended for freezing, as dairy-based sauces may separate
FAQs
Do I need to cook the pasta first?
Yes, cook it to just al dente before combining with other ingredients.
Can I use frozen corn?
Yes, thaw it first and drain any excess moisture.
What cheese works best?
Sharp cheddar is classic, but feel free to mix in mozzarella, Jack, or Gruyère.
Can I make this gluten-free?
Yes, use gluten-free pasta and verify the creamed corn and other ingredients are gluten-free.
How can I make it spicier?
Add diced jalapeños, cayenne pepper, or hot sauce to the mix.
Is the egg necessary?
Yes, it helps set the casserole. You can omit it, but the texture will be creamier and less firm.
Can I make it ahead?
Yes, assemble and refrigerate up to 24 hours ahead. Bake when ready to serve.
How do I get a crispy topping?
Use buttered breadcrumbs or crushed crackers and broil for 2–3 minutes at the end.
Can I use cream instead of milk?
Yes—use heavy cream for a richer result.
What sides go well with this?
Serve with green salad, coleslaw, or roasted vegetables to balance the richness.
Conclusion
Corn Mac & Cheese Bake is a cozy, satisfying dish that elevates traditional mac and cheese with the sweetness and texture of corn. It’s easy to make, easy to love, and ideal for feeding a crowd or indulging in comfort food cravings. Whether served on a weeknight or holiday table, this casserole is bound to become a favorite.
Print
Corn Mac & Cheese Bake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole/Side
- Method: Bake
- Cuisine: American Comfort Food
- Diet: Vegetarian
Description
A comforting baked casserole combining creamy macaroni cheese with sweet corn, topped with a golden breadcrumb crust—perfect as a hearty side dish or main meal.
Ingredients
- 2 cups elbow macaroni (about 8 oz)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk (2% or whole)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt & pepper, to taste
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter (for topping)
- Optional garnish: chopped parsley
Instructions
- Preheat oven to 375 °F (190 °C). Butter a 9×9″ baking dish.
- Cook macaroni according to package directions until al dente; drain and set aside.
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk until smooth, then add garlic powder, onion powder, paprika, salt, and pepper.
- Once sauce thickens (about 3–5 minutes), remove from heat and stir in cheddar and Monterey Jack until melted.
- Fold cooked macaroni and corn into cheese sauce, then transfer mixture to prepared baking dish.
- Mix panko breadcrumbs with 1 tbsp melted butter and sprinkle evenly over top.
- Bake for 20–25 minutes until bubbly and breadcrumb topping is golden brown.
- Let cool for 5 minutes, garnish with parsley if desired, then serve warm.
Notes
- Use fresh corn in summer or thawed frozen corn for convenience.
- Swap in pepper jack cheese for a spicy kick.
- For extra crunch, add crushed tortilla chips or additional panko.
- Leftovers can be reheated in the oven or microwave; the sauce may thicken—add a splash of milk if needed.
- To prep ahead, assemble and refrigerate (unbaked) overnight, then bake just before serving (add 5–10 minutes to baking time).
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: Approx. 400 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 60 mg