If you’re searching for the ultimate comfort side dish that brings cheesy goodness and sweet corn flavor together in one irresistible bake, look no further than this Loaded Mac & Cheese Corn Casserole Recipe. It’s the perfect crowd-pleaser with tender elbow macaroni cloaked in a creamy, cheesy sauce, enhanced by the natural sweetness of whole kernel and creamed corn. Topped with crispy bacon and fresh green onions, this casserole is a decadent, cozy dish that’s as satisfying as it is simple to make.
Ingredients You’ll Need
The ingredients in this recipe are straightforward, yet each one plays a key role in building layers of flavor, texture, and color. From the sharpness of cheddar cheese to the savory touch of bacon and the subtle sweetness of corn, each component contributes to a perfectly balanced and loaded casserole.
- 2 cups elbow macaroni (uncooked): Classic pasta that holds the creamy sauce beautifully.
- 1 tablespoon butter: Adds richness and helps blend ingredients smoothly.
- 1 cup milk: Creates a luscious, creamy base for the cheese sauce.
- 1/2 cup sour cream: Brings a tangy creaminess that elevates every bite.
- 1 (15-ounce) can whole kernel corn (drained): Adds sweet, juicy bursts of corn for texture contrast.
- 1 (15-ounce) can creamed corn: Delivers creamy sweetness that melds perfectly with the cheese.
- 2 cups shredded cheddar cheese (divided): Sharp and melty cheese for that signature mac and cheese flavor.
- 1/2 teaspoon garlic powder: Gives a subtle savory depth to the dish.
- 1/2 teaspoon onion powder: Enhances the overall aromatic flavor.
- 1/4 teaspoon black pepper: Adds just a hint of spice to balance the richness.
- 4 slices cooked bacon (crumbled): Crispy, smoky topping that takes the casserole to the next level.
- 1/4 cup chopped green onions: Freshness and a pop of color to finish the dish.
- Nonstick cooking spray: Makes cleanup easy and prevents sticking.
How to Make Loaded Mac & Cheese Corn Casserole Recipe
Step 1: Prepare and Cook the Macaroni
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray to keep things from sticking. Bring a pot of salted water to a boil and cook 2 cups of elbow macaroni just until al dente. This ensures the pasta will hold its shape and texture within the casserole rather than turning mushy. Drain it well and set aside to cool slightly.
Step 2: Mix the Creamy Base
In a large bowl, combine 1 tablespoon of melted butter with 1 cup of milk and 1/2 cup sour cream. Then stir in one can of whole kernel corn (drained) and one can of creamed corn for a perfect blend of texture and flavor. Next, add 1 1/2 cups of shredded cheddar cheese along with 1/2 teaspoon each of garlic powder and onion powder, plus 1/4 teaspoon of black pepper. This mixture forms the luscious sauce that makes this casserole truly special.
Step 3: Combine Pasta and Sauce
Fold the cooked macaroni gently into the corn and cheese mixture, making sure every noodle is coated in that creamy, flavorful base. This is where the magic happens, as the pasta absorbs the rich mixture, creating the signature cheesy and corn-infused taste.
Step 4: Bake Your Casserole
Pour the mac and cheese corn mixture into your prepared baking dish, using a spatula to spread it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top to form a beautiful golden crust while baking. Place the casserole in the oven and bake for 30 to 35 minutes. You’ll know it’s done when the edges bubble, and the top turns a delicious golden brown.
Step 5: Add the Finishing Touches
Once out of the oven, immediately sprinkle 4 slices of crumbled cooked bacon and 1/4 cup chopped green onions over the top. These garnishes add crispy texture and fresh brightness that perfectly complement the creamy casserole.
How to Serve Loaded Mac & Cheese Corn Casserole Recipe
Garnishes
Sprinkle extra crispy bacon and chopped green onions right before serving to add crunch and vivid color. For a little heat, try adding a few slices of fresh jalapeño or a dash of smoked paprika on top. These simple touches make every plate look and taste even more inviting.
Side Dishes
This casserole is a star in its own right but pairs beautifully with crisp salads, roasted vegetables, or tangy coleslaw. Grilled chicken or barbecued meats also complement the richness nicely, turning it into a complete, hearty meal fit for any occasion.
Creative Ways to Present
For potlucks or family dinners, serve this Loaded Mac & Cheese Corn Casserole Recipe in mini ramekins for individual portions that look charming and make serving a breeze. Alternatively, spread it in a cast-iron skillet for a rustic presentation that keeps the casserole warm and bubbly throughout the meal.
Make Ahead and Storage
Storing Leftovers
Simply cover the casserole tightly with foil or plastic wrap and refrigerate for up to 3 days. Leftovers are just as delightful and can be enjoyed cold or reheated.
Freezing
You can freeze this casserole by placing it in a freezer-safe container. Make sure it’s well wrapped to prevent freezer burn. It will keep for up to 2 months, making it a perfect recipe to prep ahead for busy days or special occasions.
Reheating
To reclaim that fresh-baked flavor, reheat your casserole in the oven at 350°F (175°C) until warmed through, typically about 20 minutes. If you’re in a hurry, the microwave works too; just cover the dish to retain moisture and heat in 1 to 2-minute increments.
FAQs
Can I make this casserole vegetarian?
Absolutely! Simply omit the bacon or swap it with a vegetarian bacon alternative to keep the smoky flavor without using meat. The dish remains just as delicious and comforting.
What can I use instead of cheddar cheese?
If cheddar isn’t your favorite, feel free to try pepper jack for a bit of spice or a cheese blend that melts well, like mozzarella and Monterey Jack. Each variation offers a tasty twist on the Loaded Mac & Cheese Corn Casserole Recipe.
Is it possible to add more vegetables?
Definitely! Diced bell peppers or jalapeños can add both color and flavor. Just be mindful not to overpower the balance between the cheesy sauce and the sweetness of the corn.
Can I prepare this recipe ahead of time?
Yes, you can assemble the casserole a day in advance and keep it refrigerated. When you’re ready, bake it fresh for a warm, bubbly meal that tastes like homemade and just-out-of-the-oven.
How do I know when the casserole is cooked perfectly?
Look for bubbling edges and a golden brown crust on top. The cheese should be melted and slightly crisp on the surface, giving you that comforting texture and aroma that makes this dish so crave-worthy.
Final Thoughts
Making this Loaded Mac & Cheese Corn Casserole Recipe is like wrapping yourself in a warm, cheesy hug. It’s a joyful dish that brings smiles at every bite and is sure to become a staple in your recipe collection. So go ahead, give it a try and watch it disappear from the table at your next meal!
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Loaded Mac & Cheese Corn Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Loaded Mac & Cheese Corn Casserole combines creamy mac and cheese with sweet corn, crispy bacon, and sharp cheddar for a flavorful and comforting side dish that’s perfect for family dinners or holiday gatherings.
Ingredients
Macaroni and Cheese Mixture
- 2 cups elbow macaroni (uncooked)
- 1 tablespoon butter
- 1 cup milk
- 1/2 cup sour cream
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can creamed corn
- 2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Toppings
- 4 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
- Nonstick cooking spray
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Macaroni: Cook the elbow macaroni according to the package directions until just al dente. Drain well and set aside to cool slightly.
- Mix Ingredients: In a large mixing bowl, combine the butter, milk, sour cream, drained whole kernel corn, creamed corn, 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, and black pepper. Stir well to blend the flavors.
- Combine Pasta and Mixture: Fold the cooked macaroni into the corn and cheese mixture, stirring gently until all ingredients are thoroughly combined.
- Assemble Casserole: Pour the mac and cheese mixture into the prepared baking dish, smoothing the top evenly with a spatula.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the surface of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the mixture is bubbly and the cheese on top is golden brown.
- Garnish and Serve: Remove the casserole from the oven and immediately sprinkle with crumbled cooked bacon and chopped green onions for added flavor and texture. Serve warm.
Notes
- For added spice, mix in a chopped jalapeño or a pinch of cayenne pepper to the cheese mixture before baking.
- Substitute cheddar cheese with pepper jack or a cheese blend according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish vegetarian, omit the bacon or use a vegetarian bacon alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
