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Creamy cheese and pasta together is the best comfort food. There’s nothing quite like homemade macaroni and cheese where a little bit of love is baked into every flavroful bite. With this Loaded Mac & Cheese Corn Casserole you get all that flavor plus a lot more. This really is a loaded version of mac & cheese with corn, bacon, green onions, and 2 kinds of cheese. It’s kind of like how a baked potato is wonderful, but add all the toppings and it transforms into something even better.
For this dish we’re making our own cheese sauce from scratch- as all of the best mac & recipes do. There’s Swiss and cheddar in the sauce, as well as lots of spices. A little ground mustard adds a nice flavor here, it’s unexpected but very delicious.
Once you have a nice consistency it’s time to add all the extras that make this “loaded” including corn. We’re using frozen corn kernels for an easy addition, but you can use freshly cooked corn if you have it.
We’re also adding some delicious bacon. That smokey flavor only adds to the creamy cheese and the fresh corn flavor.
You only need about 6 slices of cooked bacon for this recipe, so if you have any leftover from breakfast this would be a great way to use them up. I could see this being really yummy with some leftover diced ham, too.
For the topping we’re using breadcrumbs mixed with butter and some green onions. It’s flavor packed on flavor and it makes this baked macaroni casserole incredibly tasty.
Cheesy, gooey, and bit crunchy on top, this Loaded Mac & Cheese Corn Casserole has it all.
Loaded Mac & Cheese Corn Casserole
Yield(s): Serves 8-10
30m prep time
32m cook time
522 calories
you're making mealtime meaningful.
Ingredients
- 8 oz short pasta of your choice
- 6 tablespoons unsalted butter, divided
- 5 tablespoons all-purpose flour
- 3 cups whole milk, warm
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss cheese
- 1/2 teaspoon dry ground mustard
- 1 clove garlic, pressed
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- pinch white pepper
- 1/2 teaspoon salt
- black pepper to taste
- 2 cups frozen corn
- 6 slices cooked crumbled bacon (about 1/2 cup)
- 5 scallions, chopped and divided
- 1/2 cup seasoned breadcrumbs
Preparation
- Prepare pasta to package directions. Once done drain and set aside.
- While pasta is cooking melted 3 tablespoons butter in large skillet over medium-low. Whisk in flour until thick and starting to turn golden tan color, about 1-2 minutes. Slowly whisk in milk and cook for 3-5 minutes or until thickened.
- Preheat oven to 350˚F. Remove from heat and stir in cheeses along with mustard, garlic, cayenne, paprika, white pepper, salt, black pepper, and bacon. When cheese is melted stir in half the scallions and all the corn.
- Add pasta to greased 9”x13” baking dish. Pour cheese sauce over top and stir to combine.
- Melt 3 tablespoons butter and combine with breadcrumbs and remaining scallions in small bowl. Pour over top of noodles and level with back of spoon.
- Bake for 20 minutes. Increase heat to low broil and bake for 3-5 minutes to brown top of casserole. Let stand for 5-10 minutes before serving.
Recipe adapted from Southern Living.