My high school cafeteria cook, Lucy, gave me this mac and cheese with corn dish. It’s my preferred meal for lunch at school! (Casey’s mother discovered that a combination of a half stick of margarine and reduced-fat Velveeta yields an identical flavor with less fat.)
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- 1 (14.75 ounce) can creamed corn
- 1 (11.25 ounce) can corn
- 1 cup macaroni
- ½ cup butter, sliced
- 8 ounces cubed processed cheese food
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Mix creamed corn, whole kernel corn, and uncooked macaroni together. Mix sliced butter and cheese into corn mixture; spoon into prepared dish. Cover.
- Bake in the preheated oven for 30 minutes. Uncover, stir, and bake uncovered until golden brown, about 30 more minutes.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 671 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Please, for the love of all things holy, don’t start your review with “with a few changes, this recipe is great”. Rate the recipe as is or post your own. Also, do not cook the pasta first!! This recipe is perfect as it is written!!
This has become a staple side dish at our firehouse. It’s filling, simple, and everyone loves it. I typically use 3/4 c velveeta and 3/4 c pepper jack cheese.
My family loves this recipe! I followed the recipe as is and didn’t have to make any changes. Delicious and easy to make!
Looks good.
Loved it though I didn’t use “processed cheese product”. I used half dairy free shredded cheddar and half regular shredded cheddar. Also, I used whole grain small shell pasta. Definitely making it again!
This was so easy to make and my grandkids loved it!
I have been making this recipe for years and everyone loves it. The only difference is I cut the butter down to 1/4 C rather than the 1/2 C and I use American cheese – not velveeta or anything else….must be American cheese. This dish is sooo yummy and goes with pretty much anything!
Followed the recipe as is and turned out perfectly! Added bread crumbs at the end for a little texture and flavor.
I make this all the time for my family and for family dinners. There is never any left and people are always asking for the recipe!!!
My only complaint is it is way too good and I eat way too much of it! Even the next morning, cold bites, still good!!
This wasn’t bad, but it wasn’t great either. It was just a little too bland. I ended up adding a little garlic salt and onion powder near the end when I realized there was no flavor, but it still could have used more. I still liked it because I love corn, but if I were to make it again I think I would add some more things to it. Also, I added shredded cheddar cheese because I had some on hand, and it looked like it needed it to be less soupy. I was glad I did.
I have never grown up. I could (but don’t!) eat mac n Velveeta every day…this is my comfort food! Loved another reviewers crockpot trick. Set it and forget it – perfect for a lazy comfort food Saturday! Follow the recipe exactly and there is ABSOLUTELY no need to precooked the mac. Today, I found myself with only a can of cream corn and no regular can of corn. I had some frozen corn, so after emptying the can of cream corn into the crockpot, I filled the empty can with frozen corn and then added water til the can was full. Worked like a charm!
I make this dish to take to all kinds of events. I always get complimented on it! I am making it again today for a Scouting event. Even picky eaters like it.
I suggest not draining the whole kernel corn, the liquid is needed to soften the macaroni.
This is a great recipe my family has been making for years. Definitely do NOT cook pasta. Also, if you are wanting this faster, you can cook it in the Microwave. To do that, put all ingredients in microwave safe dish. Cook for ten minutes and stir, then cook for ten more minutes. It is fantastic for picnics and very simple.
Easy, but not very delicious and definitely not healthy. This is my lazy recipe for times I do not feel like cooking. Also ingredients are something you always have around.
So easy to make and came out perfect. I did however make some changes: I only had a bit over 4oz of Velveeta so I subbed in about 2-3 oz of Cheddar Jack shredded cheese. I also felt that a 1/2 cup of butter would be to much so I only included 1/4 cup of butter The taste was well balanced between corn and cheese and the macaroni came out tender. I’ll be making this again very soon and often.
Yummer nummer!
Ok, but even adding all corn liquid, macaroni did not hydrate completely. Too much corn for me.
Have made this 3 times in the last month. Very addicting. I used 1/4 cup of butter as 1/2 seemed way too much. The 11.25 oz can of corn didn’t have much liquid as I expected so I added 1/4 cup of water. Didn’t need salt but added a bunch of ground pepper. This is a favorite for sure.
I’ve made a similar recipe for a long time!! The only difference is I use American cheese that’s I’ve cut up rather than a processed cheese food. My family loves this dish and anyone I’ve ever shared it with has asked for the recipe. 🙂 It goes wonderfully with many main dishes. As a side note – you do NOT drain the corn for this recipe and you do NOT need to cook the pasta prior to baking. This is a classic dump in it dish and the oven does all the work.