Corn Macaroni Casserole
Indulge in the ultimate comfort food with this irresistibly creamy Corn Macaroni Casserole! This crowd-pleasing dish combines tender elbow macaroni, sweet bursts of corn, and a luscious cheese sauce infused with cream cheese and sharp cheddar. Topped with a golden layer of crispy panko breadcrumbs and a hint of paprika for a smoky kick, this baked macaroni casserole is perfect for family dinners, potlucks, or holidays. Ready in just 45 minutes, it’s easy to prepare and packed with flavor, offering a delightful balance of creamy, cheesy, and crunchy textures. Whether served as a main dish or a hearty side, this casserole is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1.5 cups frozen or canned sweet corn
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar sized casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk. Continue whisking to prevent lumps and cook until the mixture thickens, about 4-5 minutes.
Add cream cheese, salt, and black pepper. Stir until the cream cheese is fully melted and incorporated into the sauce.
Remove the saucepan from heat and stir in 1.5 cups of the shredded cheddar cheese until melted and smooth.
Add the cooked macaroni and sweet corn to the cheese sauce. Stir until everything is well combined.
Pour the macaroni mixture into the prepared baking dish. Spread evenly with a spatula.
In a small bowl, mix the panko breadcrumbs and olive oil. Sprinkle the remaining 0.5 cups of shredded cheddar cheese evenly over the casserole. Follow with the breadcrumb mixture for a crispy topping.
Optionally, sprinkle paprika on top for a pop of color.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 55.9 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2368 mg | 182% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
