Inside: A macaroni corn casserole that will surprise even the pickiest of eaters. This slow cooker side dish can be served with ham, burgers, steaks, or surprisingly even as the main dish.
The BEST Corn and Macaroni Casserole
The first time I had mac and cheese corn casserole was eons ago at my step-sisters house. It was a staple for her at any of the kids birthday parties for a long time. But, then she stopped making it and man, I missed it!
Being a huge fan of the slow cooker, I knew I had to have a crockpot mac and cheese with corn version that I could whip out any time I needed a hot and easy side dish, so, here I went on the hunt to conquer the best mac and cheese corn casserole on the planet.
This recipe has been crafted and perfected to be the very best crock pot corn casserole recipe that you’ll come across and like I mentioned, it’s easy as easy gets, which is just as amazing, I must say!
I have been asked before: Is this a Crockpot macaroni and corn casserole with Velveeta?
This recipe does use Velveeta and I personally feel like the Velveeta brings so much more to the recipe, as well as a creamier texture than you’d get by not using a cooking cheese similar to Velveeta.
My recipe calls for the smaller box, so it’s not the big one, and it’s fantastic, definitely worth a try!
Macaroni and Corn Casserole
- (2) 15 oz. cans whole kernel corn
(2) 15 oz. cans creamed corn
16 oz. Velveeta, cubed
1 cup butter, cubed
2 cups dry macaroni noodles
1 cup mozzarella cheese, shredded
1 cup shredded cheddar cheese, shredded
salt and pepper to taste
Crockpot Mac and Cheese with Corn Directions:
Combine all ingredients except the shredded cheeses in your Crock Pot and stir
Set to high and cook for 45 minutes, stir. Cook on high for an additional 30 minutes, stir
Reduce heat to LOW and cook for 3 to 4 hours
Just before serving, stir in the shredded cheeses and give it good stir – and enjoy!
Want to make this in the oven?
Mac and Cheese Corn Casserole Oven directions:
Combine all ingredients in a 9×13 casserole dish, and cover with foil.
Bake at 425 degrees for 15 minutes, uncover and stir
Leave casserole uncovered and bake at 350 degrees for an additional 40-45 minutes
Give the casserole a good stir and enjoy!!
How do you keep mac and cheese from drying out in a crock pot?
A crock pot should be fine for keeping the mac ‘n’ cheese warm. If the mixture does start to get dry, just add an extra splash of milk to keep it from drying out.
Macaroni and Corn Casserole in the Crock Pot
Ingredients
- 2 15 oz. cans whole kernel corn
- 2 15 oz. cans creamed corn
- 16 oz. Velveeta cubed
- 1 cup butter cubed
- 2 cups dry macaroni noodles
- 1 cup mozzarella cheese shredded
- 1 cup shredded cheddar cheese shredded
- salt and pepper to taste
Instructions
- Combine all ingredients except the shredded cheeses in your Crock Pot and stir
- Set to high and cook for 45 minutes, stir. Cook on high for an additional 30 minutes, stir
- Reduce heat to LOW and cook for 3 hours or so
- Just before serving, stir in the shredded cheeses
Notes
Bake at 425 degrees for 15 minutes, uncover and stir
Leave casserole uncovered and bake at 350 degrees for an additional 40-45 minutes
Give the casserole a good stir and enjoy!!