Mac and Cheese Corn Casserole
This One-Dish Corn Mac and Cheese is ultra-creamy, packed with melty cheese and sweet corn, and made easy with a simple dump-and-bake method. It’s the ultimate comfort food casserole—perfect for busy weeknights, game day parties, and church potlucks.
This Mac and Cheese with Corn Is So Good!
Wondering how Mac and Cheese could possibly get any better? Add corn! Cream style, and whole kernel to be exact! The new cheesy, sweet mixture will instantly amaze you AND become your favorite!
Plus, it’s a dump-and-bake recipe that’s made in just ONE dish with minimal ingredients. So, for me, it’s already a favorite!
Rebecca’s Recipe Review
Taste: This cheesy dish combines Velveeta with elbow macaroni, butter, spices, and two types of corn. The end results? A cheesy, rich, and slightly sweet corn mac and cheese that’s the ultimate comfort food!
Texture: Every bite of this mac and cheese is filled with perfectly cooked pasta that’s coated in a thick and creamy cheese sauce! Adding even more tasty texture are the sprinkled corn kernels throughout as well as the crunchy crumbles on top from baking!
Ease: 2/10
Pros: Super easy, one dish, comforting flavor.
Cons: Dries out fairly fast after baking.
Would I Make This Again? Yes, it’s a staple for church potlucks and an easy, kid-friendly meal. We’ve made it a few times a year since I first published it in 2015.
Corn Mac And Cheese Ingredients
- whole kernel corn
- cream-style corn
- water
- whole milk
- salt
- mustard powder
- garlic powder
- paprika
- onion powder
- ground black pepper
- ground nutmeg
- elbow macaroni
- Velveeta
- salted butter
- Plus an optional breadcrumb topping!
This was fabulous. I added a little extra water, covered it for the first 30 minutes, and added ham. Loved it! – Sally
How To Make One Dish Corn Mac And Cheese
- Combine the salted butter, cubed Velveeta, whole kernel corn, cream-style corn, water, uncooked macaroni, spices, salt, and pepper in the casserole dish. Stir to thoroughly mix the ingredients together.
- Bake the Corn Macaroni and Cheese in the preheated oven for 20 minutes and then stir. Bake for another 20 minutes and stir again.
- Bake the mac and cheese until the macaroni softens and a crust forms on the top of the dish. This should take about 10 to 15 more minutes.
Rebecca’s Corn Mac and Cheese Casserole Tips
- Make meal time even easier during the week by doing some prep work beforehand. To do so, mix all the ingredients in a bowl, cover tightly with plastic wrap or foil, and refrigerate. Then, when dinner time comes, all you have to do is dump and bake!
- The mac and cheese will continue to absorb the sauce, and it will get drier the longer it sits.
How To Serve Corn Mac And Cheese
Serve up this mac and cheese fresh from the oven to enjoy it at its peak cheesy, melty goodness! If you want to balance out the heaviness of the dish you could serve it with a fresh, crisp garden salad.
Mac and Cheese Storage Instructions
Tightly wrap the casserole dish of leftovers with tin foil or plastic wrap. If there aren’t many servings left, you can transfer the remaining mac and cheese into an airtight container. Afterward, transfer the sealed leftovers into the fridge and enjoy for 2 to 3 days.
Substitutions And Variations For Corn Mac And Cheese
- Bacon – To add some salty flavor, fry and crumble up five pieces of bacon. Stir this into the casserole dish with the other ingredients before baking. Bacon bits have a VERY strong flavor, and I honestly think it’s quite pungent, so I recommend using real bacon if possible.
- Corn – Frozen corn can be used in place of whole-kernel corn. To do so, first, rinse the corn with warm water to soften it a bit.
- Butter – Salted butter can be replaced with an equal amount of unsalted butter and add an additional ¼ teaspoon of salt to the recipe.
- Pasta – I prefer to make this recipe with elbow macaroni but cavatappi or shells would also work well.
- Cheese – This mac and cheese dish can be made with shredded cheddar cheese instead of Velveeta.
Do I Cook The Pasta Before Adding It to This One-Dish Recipe?
No, do not cook the pasta beforehand. Doing so would cause the pasta to become overcooked and soggy after it bakes in the oven.
What Size Serving Dish Works Best In This Recipe?
I’d suggest using a 9×13-inch baking dish for this Corn Mac and Cheese Recipe.
More Delicious Homemade Macaroni And Cheese Recipes!
- Smoked Mac and Cheese – Loaded with bacon and packed with smokey flavor!
- Mac and Cheese In A Mug – This viral TikTok recipe takes just 5 minutes to make!
- Buffalo Chicken Mac and Cheese – A cheesy, spicy dish that everyone will love!
- Best Ever Creamy Mac and Cheese – A stovetop recipe that you can slide onto the table in only 25 minutes!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
This recipe was originally published in September 2015 and was updated in January 2026 with recipe adjustments and photos.
One-Dish Corn Mac and Cheese
Ingredients
Mac and Cheese
- 14 ounces whole kernel corn 432g, drained
- 14 ounces cream-style corn 418g
- 1½ cups water 360mL
- 1½ cups whole milk 360mL
- 1 teaspoon salt
- ½ teaspoon mustard powder optional
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg optional
- 16 ounces uncooked elbow macaroni 454g
- 16 ounces Velveeta cubed
- ½ cup salted butter cubed
Breadcrumb Topping (Optional)
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Add all 14 ounces whole kernel corn, 14 ounces cream-style corn, 1½ cups water, 1½ cups whole milk, 1 teaspoon salt, ½ teaspoon mustard powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon ground black pepper, and ⅛ teaspoon ground nutmeg to a 9×13-inch pan and mix thoroughly.
- Add in 16 ounces uncooked elbow macaroni, 16 ounces Velveeta, and ½ cup salted butter, and stir to coat with the corn mixture.
- Cover with aluminum foil and bake for 20 minutes. Stir well, recover, and bake for another 20 minutes. If the macaroni is still too al dente, bake for an additional 5 to 10 minutes.
- If you like a breadcrumb topping for your mac and cheese, add 1 cup panko breadcrumbs, 2 tablespoons salted butter, and ¼ teaspoon salt to a small skillet and toast until the butter is melted and evenly coats the breadcrumbs.
- Remove from heat and stir in the ¼ cup grated parmesan cheese. Then, sprinkle it over the top of the mac and cheese and add it during the last 15 minutes of baking.
Video
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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What can I use instead of Velveeta?
I have never tested it with anything other than Velveeta. I know it’s not an ingredient many like to use, but I think it is necessary for the best results for this recipe. However, if you want, you could try a mix of cheddar and fontina to try and achieve a similar flavor and consistency.
Very easy and delicious
This was fabulous, I added a little extra water and covered the first 30 minutes and added had. Loved it!
So glad you enjoyed it, Sally!
That’s to be added ham ?
Where did I go wrong?
I made this today and the macaroni was burnt on top and did not cook… I used all the same ingredients except I didn’t mix in the casserole I mixed all the ingredients in a separate bowl
Hi Maricruz, did you use a different sized pan? It could also be that your oven cooks a little bit hotter, all ovens are different and I know my new gas oven good a bit hotter than my old electric oven.
This looks comforting!
Corn and mac and cheese…awesome combination!!
Yep. Definitely drooling over here. This looks SO stinking good- and WHY I’ve never thought to add a little corn to my mac is beyond me. Need to try this soon!
Love this! Perfect for a bbq. Pinned and sharing!
Hi Rebecca, Looks yummy. Pinned & shared. Thanks for joining in the party!
Wow! What an amazing dish! Anything with Velveeta is worth trying. Thank you for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your recipe to our Tasty Tuesday’s Pinterest Board.
YUM! This looks like a perfect comfort food fall dish.
Found you via OMHG’s WW.
Thank you, Sarah! I’ve been craving it again ever since I made it!
This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Why have I never thought to put corn in mac & cheese… that is just kind of genius!!