Every holiday table needs one dish that doesn't require oven space, doesn't need babysitting, and doesn't judge you for showing up with store-brand cheese. This crockpot corn and macaroni casserole is creamy, cheesy, and happy to simmer away in the corner while you fight the real battles - like who gets control of the remote.
It's right at home on the Thanksgiving table, but don't be surprised when your family starts requesting it for Sunday dinners and potlucks the rest of the year.
Table of Contents
🥰 Is this corn and macaroni casserole recipe for you?
This easy recipe is for you if:
- You need something that can sit on "warm" for two hours, get forgotten about, and still show up tasting like it came from Boston Market.
- It's perfect if you're looking for a slow cooker Thanksgiving side dish that frees up valuable oven space.
- You're feeding a crowd and need something that stretches without costing a fortune.
- You want a side dish that does its own thing in the corner while you referee the family drama.
🧾 Ingredients
There's nothing complicated happening here, and that's exactly why it works. A handful of pantry staples, plenty of cheese, and uncooked macaroni go straight into the slow cooker where they transform into eight servings of more, please.
Use it as a main dish or a cheesy side dish. It works either way!
- Elbow macaroni: No pre-cooking. The slow cooker handles the hard part.
- Whole kernel corn: Don't drain it! Every drop in that can helps create the creamy sauce.
- Creamed corn: Trust the process. It's the reason people who swore this sounded weird end up asking for the recipe.
- Velveeta Mexican Style cheese: Melts smoother than a used car salesman schmoozes at a demolition derby. Regular Velveeta works if that's what you've got.
- Sharp cheddar cheese: Because one cheese is good, but two cheeses know how to throw a party.
- Butter: We're making comfort food, not heading to a wellness retreat.
- Evaporated milk: Old-school pantry magic that gives this casserole its rich, silky texture without getting watery.
Be sure to download the free cheat sheet with extra FAQs, tips, storage, variations, and more!
📖 Recipe
Cheesy Corn and Macaroni Casserole
Print Pin Recipe Rate RecipeIngredients
- 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
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
- I don't recommend using frozen corn in this recipe, since we use the liquid from the cans of whole-kernel corn.
- 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!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪How to make corn and macaroni casserole in the crockpot
The slow cooker is your sous-chef today. You're basically just supervising…which, coincidentally, is my favorite kind of cooking. 😏
- Toss the uncooked macaroni, both cans of corn (liquid and all!), cubed Velveeta, butter, and evaporated milk into the slow cooker. Give everything a good stir, pop the lid on, and let the magic begin.
- Cook on High for 45 minutes. Stir well, cover again, and cook for another 30 minutes.
- Reduce the heat to Low and cook for 3 to 4 hours, stirring once or twice if you happen to wander through the kitchen. The macaroni should be tender and the sauce thick, creamy, and gloriously cheesy.
- Stir in the shredded cheddar, cover for a few minutes until it's melted, then give everything one last stir before serving. Try not to eat half of it straight out of the crock before it makes it to the table. I believe in you... mostly. 😏
😱 What can go wrong (and how to fix it)
🌽 You drained the corn. Resist the urge! The liquid from the whole kernel corn helps cook the macaroni and creates the creamy sauce. Drain it, and you'll end up with dry pasta and a quick run to the local takeout.
🌽 I can't find Mexican-style Velveeta cheese. It 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.
🌽 The macaroni is still firm. Slow cookers all have their own personalities. If the pasta isn't tender yet, add the lid back on and cook a little longer, checking every 20 to 30 minutes.
🌽 The casserole looks too soupy. Don't panic. As the macaroni finishes cooking, it'll soak up the extra liquid. Give it a few more minutes before declaring kitchen defeat.
🌽 The cheese seems stringy. Wait until the very end to stir in the shredded cheddar. Adding it too early can make the sauce less smooth.
🌽 It got too thick. Leftovers love to tighten up in the refrigerator. Stir in a splash of evaporated milk or regular milk while reheating until it's creamy again.
👩🍳 FAQs
Ditch the
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.
📚 Cheesy mains and side dishes
🍗 More Thanksgiving side dish recipes
🏡 I love casseroles of all kinds, as you probably figured from all of the casserole recipes here. And I know what you're thinking. Corn...and macaroni? Trust the church ladies on this one. They've been quietly carrying this recipe from potluck to potluck for years while the rest of us were distracted by traditional green bean casserole. Turns out they knew exactly what they were doing all along.
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