Cheesy Corn and Macaroni Casserole

Overhead view of crock pot corn and macaroni casserole.

Cheesy Corn and Macaroni Casserole

This easy corn and mac casserole is hearty comfort food! Macaroni, both Velveeta and Cheddar cheese, and two types of corn simmer to creamy, cheesy perfection that's ready when you are. Works as an easy holiday side dish or meatless main dish any time.

Course Slow Cooker

Cuisine American

Prep Time 5

Cook Time 5

Total Time 5 5

Servings

Calories 611kcal

Author Marye Audet-White

Equipment

Slow Cooker

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

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

Storage:

In the fridge, the casserole leftovers will keep for three to four days.

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:

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