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
If you absolutely can’t find Velveeta mexican style cheese go ahead and use the regular kind then add a 10 oz can of Rotel (undrained) and a 4 oz can of chiles (drained). Then use just ¾ cup evaporated milk instead of a full cup.Storage: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.Tips:
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!