It doesn't get much easier than this budget-friendly crock pot meal.
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❤️ Why you'll love it
- Slow cooking is great both for busy weeknights and family gatherings
- Traditional corn pudding gets a yummy upgrade with cheesy macaroni
- Easy side dish (or complete dinner!) from budget-friendly ingredients
Slow cooker macaroni corn casserole is one of those great recipes you'll add to your own personal cookbook and end up remembering by heart.
The creamy dish is a crowd-pleaser, frees up oven space, and—best of all—is packed with cheese and lots of sweet corn flavor.
Use it as a main dish or a cheesy side dish. It works either way!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add macaroni, undrained corn, creamed corn, and butter to the crock pot.
- Pour in the evaporated milk. Cover.
- Cook.
- Add grated cheese and put the cover back on until it's melted.
🥫 Storage
This crock pot corn casserole recipe is super easy to store. Plus, leftovers taste just as good as they did on the first day!
Spoon the cooled macaroni and corn casserole mixture into an airtight storage container. Be sure to refrigerate food leftovers within two hours of dinnertime to prevent any food-based sickness.
In the fridge, the casserole leftovers will keep for three to four days. Simply reheat in the microwave until warmed to your liking.
You can freeze macaroni and corn casserole (tightly sealed) for about two months. However, the macaroni gets a little soft and the cheese tends to taste more grainy after thawing. So, for best results, I don't really recommend freezing the tasty dish.
📖 Variations
Family favorites like this one don't need much changing, but here are a few easy variations—just in case!
- Mexican-style Velveeta cheese really makes this dish delicious. However, if you can't find it, here's what to use instead: regular Velveeta, plus a 10 oz can of Rotel (undrained) and a 4 oz can of chiles (drained). Reduce the amount of evaporated milk to ¾ cup.
- Make it a full meal by stirring in a little bit of cubed ham, shredded chicken, or tuna. Any pre-cooked meat will work if you're trying to add some protein.
- Instead of shredded cheddar cheese, experiment with American, Colby-Jack, or Pepper Jack cheese.
- Feel free to swap the macaroni noodles with another shape. However, try to choose a similar size and texture, such as small shells or farfalle.
- Like it extra spicy? Me too! You can sprinkle in a pinch of smoked chipotle, paprika, or cayenne to amp up the heat a bit.
- Ditch the slow cooker and bake in a casserole dish, instead. Combine the ingredients as directed, spreading the mixture into a dish prepared with nonstick cooking spray. Cover with foil and bake at 425 degrees F for 15 minutes. Uncover, stir, and reduce oven temp to 350 degrees F. Continue to bake (uncovered) for 40-45 more minutes.
- Don't forget your garnish! Green onions, cilantro, and chives all nicely complement the flavors of crockpot corn casserole.
💭 Things to know
Expert Tip: This easy macaroni corn casserole is best served as soon as it's finished cooking. The noodles tend to get mushy if they sit for too long on the crockpot's warm setting.
- I don't recommend using frozen corn in this recipe, since we use the liquid from the cans of whole-kernel corn.
- On that note, remember not to drain the cans of corn. We need the liquid in order to perfectly cook the tender macaroni.
- Cut down on prep time if you want by combining all of the ingredients (except the shredded cheddar) into a heavy-duty plastic bag. Refrigerate overnight. Then, the next day, you can dump everything into the crockpot and cook!
👩🍳 FAQs
Cream-style corn is a thicker, sweet corn mixture made from pieces of corn and a milky substance that comes from the cob. If it's your first time buying it, you can generally find it right next to regular canned sweet corn kernels.
It sure is! Macaroni corn casserole is a perfect side dish at any holiday meal where you'd usually serve traditional cream corn recipes. However, it's also a favorite recipe whenever we need an easy, quick family dinner.
I don't recommend it. Sour cream tends to split in the slow cooker. Plus, the evaporated milk gives this cheesy corn dish an extra creamy, decadent texture.
📚 Related recipes
- An easy, set-it-and-forget-it recipe, Southern Crockpot Mac & Cheese is creamy, gooey, and has the perfect texture. No stove or oven required!
- Jiffy Corn Casserole is packed with delicious Mexican flavor and loads of cheese. Plus, it takes almost no time or effort to prep!
- Fire-roasted corn is key to this flavorful Southern Corn Pudding. A unique twist on the classic, original recipe, it's sure to please all your guests!
🍽️ Serve with...
- Cajun Fried Chicken is packed with spice and deliciously crunchy. It tastes perfect with a creamier side like macaroni and corn!
- With Tex-Mex seasoned butter, cilantro, and a sprinkle of cotija cheese, Texas Knot Rolls are unique and utterly addictive!
- Creamy corn casserole goes great with slow-cooker ham and green beans—all you need is a main dish and your dinner feast is done!
📞 The last word
I love casseroles of all kind, as you probably figured from all of the casserole recipes here. The combination of cheesy macaroni and creamy corn is impossible to resist.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Slow Cooker Macaroni and Corn Casserole
Print Pin Recipe SaveEquipment Needed
Ingredients
- 29.5 ounces whole kernel corn, 2 14.75-ounce cans, undrained
- 29.5 ounces creamed corn, 2 14.75-ounce cans
- 16 oz Velveeta Mexican style cheese, cubed
- ½ cup butter, cubed
- 1 cup evaporated milk
- 2 cups dry elbow macaroni
- 1 cup cheddar cheese, shredded
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Instructions
- DO NOT DRAIN THE CORN!
- Add all ingredients (except shredded cheese) in your crock pot and stir.
- Set slow cooker on high and cook for 45 minutes.
- Remove cover and stir. Put the cover back on.
- Continue cooking on high for an additional 30 minutes.
- Remove cover and stir. Put the cover back on.
- Reduce heat to low and cook for 3 to 4 hours, or until macaroni is tender and the liquid has been soaked up. It should be creamy not "soupy".
- Just before serving stir in the shredded cheeses until melted.
Notes
- This easy macaroni corn casserole is best served as soon as it's finished cooking. The noodles tend to get mushy if they sit for too long on the crockpot's warm setting.
- I don't recommend using frozen corn in this recipe, since we use the liquid from the cans of whole-kernel corn.
- On that note, remember not to drain the cans of corn. We need the liquid in order to perfectly cook the tender macaroni.
- Cut down on prep time if you want by combining all of the ingredients (except the shredded cheddar) into a heavy-duty plastic bag. Refrigerate overnight. Then, the next day, you can dump everything into the crockpot and cook!
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