Cheesy Corn and Macaroni Casserole

Name: Cheesy Corn and Macaroni Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups elbow macaroni, uncooked; 2 (15 oz) cans whole kernel corn, undrained; 2 (15 oz) cans creamed corn; 2 cups shredded Colby Jack or Mexican blend cheese; 2 sticks butter, melted

This cheesy corn and macaroni casserole combines elbow pasta with two types of corn and melted cheese in an easy baked dish that requires minimal prep and maximum comfort-food appeal.

🌍American 🏷️Casserole 🏷️Corn casserole 🏷️Macaroni 🏷️Cheesy Baked

🏷️

🏷️Comfort-food

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TikTok

Total

55 min

Servings

8

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 cups elbow macaroni, uncooked
2 (15 oz) cans whole kernel corn, undrained
2 (15 oz) cans creamed corn
2 cups shredded Colby Jack or Mexican blend cheese
2 sticks butter, melted

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large baking pan, combine the uncooked elbow macaroni, undrained whole kernel corn, creamed corn, shredded cheese, and melted butter.
3
Mix all the ingredients thoroughly until well combined, ensuring the pasta is submerged in the liquid.
4
Cover the baking pan tightly with aluminum foil.
5
Bake for 45 minutes. Serve warm.

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Tips & Notes

Pro tips

Cook macaroni 2-3 minutes under the package time so it's al dente — it will continue cooking in the oven and won't turn mushy.
Drain the canned whole kernel corn, but keep the creamed corn undrained for proper moisture and richness.
Mix all ingredients gently to avoid breaking the pasta; uneven stirring can lead to dry spots.
For a golden, crispy top, uncover the casserole during the last 5-10 minutes of baking if desired.

Substitutions

Colby Jack or Mexican blend cheese → sharp cheddar or Monterey Jack (adjust salt to taste)
Butter → heavy cream or sour cream mixed in (reduces richness slightly but maintains creaminess)
Canned corn → 2 cups fresh or thawed frozen whole kernel corn + 1.5 cups thawed frozen creamed corn

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if baking from cold.

Can I use fresh or frozen corn instead of canned?

Yes. Use 2 cups fresh or thawed frozen whole kernel corn plus 1.5 cups thawed frozen creamed corn (or make your own by blending fresh corn with cream).

What cheese works best for this recipe?

Colby Jack or Mexican blend cheese both melt smoothly. Sharp cheddar or a mix of cheddar and Monterey Jack are also excellent substitutes.

How do I know when the casserole is done?

Bake until the top is golden and the edges are bubbling, typically 30-40 minutes at 350°F. The pasta should be tender and the cheese fully melted.

Can I double this recipe?

Yes. Double all ingredients and use a 9x13 inch casserole dish. Bake time may increase by 10-15 minutes; cover with foil if the top browns too quickly.