Loaded Mac & Cheese Corn Casserole Recipe
If you’re searching for the ultimate comfort food that brings together creamy cheese, sweet corn, smoky bacon, and a delightfully crisp topping, look no further than this Loaded Mac & Cheese Corn Casserole Recipe. It’s a show-stopping, crowd-pleasing dish that takes classic mac and cheese to a whole new level with its savory mix of flavors and textures. Whether you’re feeding a big family, hosting a potluck, or just craving a little extra indulgence, this casserole is pure cozy bliss from the very first bite.
Ingredients You’ll Need
The beauty of this dish comes from a handful of simple, familiar ingredients, each playing a crucial role in creating that signature taste and texture. From gooey cheese to crispy bacon and bright scallions, every ingredient is there for a reason—don’t skip a thing!
- Short pasta (8 ounces): Elbow macaroni, shells, or rotini all work beautifully to capture that rich, velvety sauce.
- Unsalted butter (6 tablespoons, divided): Adds creaminess to the sauce and helps give the breadcrumb topping its golden crunch.
- All-purpose flour (5 tablespoons): Essential for thickening the cheese sauce to the perfect consistency.
- Whole milk (3 cups, warmed): Warming the milk helps the sauce come together smoothly and keeps it extra luscious.
- Shredded sharp cheddar cheese (2 cups): The backbone of that classic mac and cheese flavor, sharp cheddar brings a punchy tang.
- Shredded Swiss cheese (1 cup): Swiss adds a mellow, nutty note that pairs perfectly with the cheddar.
- Dry ground mustard (½ teaspoon): Just a touch brightens the cheese and deepens the overall flavor.
- Garlic (1 clove, pressed): Fresh garlic gives the sauce a subtle savory boost.
- Cayenne pepper (¼ teaspoon): For a gentle kick of heat that lingers just enough.
- Paprika (½ teaspoon): Adds warmth and a lovely golden color.
- White pepper (pinch): A little goes a long way for subtle, earthy spice.
- Salt (½ teaspoon): Brings all the flavors together—taste and adjust if needed!
- Black pepper (to taste): Freshly cracked is best for a bold finish.
- Frozen corn (2 cups): The sweet pops of corn add unexpected bursts of flavor and color.
- Bacon (6 slices, cooked and crumbled): Smoky, salty bacon is the ultimate finishing touch for richness and crunch.
- Scallions (5, chopped and divided): Half go in the sauce for freshness, half on top for color and zing.
- Seasoned breadcrumbs (½ cup): They form a perfectly crispy, flavorful crust when baked.
How to Make Loaded Mac & Cheese Corn Casserole Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your choice of short pasta until just al dente. You want the noodles to have a little bite—they’ll absorb some of the sauce in the oven and finish cooking there. Once done, drain the pasta and set it aside. This step sets the stage for all the flavor to come!
Step 2: Make the Cheese Sauce
While the pasta cooks, start building the heart of this Loaded Mac & Cheese Corn Casserole Recipe: the cheese sauce. In a large skillet, melt 3 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk constantly for a minute or two, letting it bubble and thicken to a light golden color. Slowly pour in the warmed milk, whisking all the while to prevent lumps. Continue stirring until the sauce thickens, then remove from heat and stir in the cheddar, Swiss, mustard, pressed garlic, cayenne, paprika, white pepper, salt, and black pepper. Once everything is melty and gorgeous, fold in the crumbled bacon, half the scallions, and all the frozen corn. This is where it all comes together—creamy, cheesy, and loaded with flavor.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Pour the cooked pasta into the dish, then drizzle that glorious cheese sauce over the top. Gently stir it all together, making sure every noodle gets coated and the corn and bacon are evenly distributed. Every bite should be loaded with goodness!
Step 4: Make the Breadcrumb Topping
Melt the remaining 3 tablespoons of butter in a small bowl. Add the seasoned breadcrumbs and the rest of the chopped scallions, tossing until everything is well combined. Sprinkle this mixture evenly over the casserole. It bakes up into a ridiculously tempting golden crust that’s impossible to resist.
Step 5: Bake and Broil
Bake the casserole for 20 minutes, letting the flavors meld and the top start to crisp. For the final flourish, switch your oven to low broil and let it go for 3-5 minutes—just until the topping turns golden brown and crunchy. Keep a close eye so it doesn’t burn! Let it rest for 5-10 minutes before diving in; this helps everything set up for perfect slices.
How to Serve Loaded Mac & Cheese Corn Casserole Recipe
Garnishes
A sprinkle of fresh scallions or chopped parsley adds a touch of color and a pop of freshness to each serving. You can also dust a little extra paprika or even a bit more crispy bacon on top for an irresistible presentation—don’t be shy!
Side Dishes
This casserole is a complete meal on its own, but if you want to round out your table, try pairing it with a crisp garden salad, steamed green beans, or roasted vegetables. The freshness of the sides balances out the richness of the Loaded Mac & Cheese Corn Casserole Recipe beautifully.
Creative Ways to Present
For potlucks or parties, spoon the casserole into individual ramekins for personal servings, or scoop it onto a platter and garnish generously for family-style appeal. You can even serve it as a fun side alongside barbecue or grilled chicken for a true Southern-inspired feast.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Loaded Mac & Cheese Corn Casserole Recipe are a gift! Store any extra casserole in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making each reheated bite just as delicious as the first.
Freezing
If you want to freeze the casserole, let it cool completely, then wrap tightly with foil or transfer to a freezer-safe dish. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F (175°C) oven for 20–25 minutes, or until heated through. For a crispier topping, remove the foil for the last few minutes. Individual portions can be microwaved, but the oven helps retain that lovely crispy top.
FAQs
Can I make the Loaded Mac & Cheese Corn Casserole Recipe ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover tightly, and refrigerate. Just add a few extra minutes to the baking time when ready to serve.
What other cheeses can I use if I don’t have Swiss?
Feel free to swap in Gruyère, Monterey Jack, or even mozzarella for the Swiss. Each cheese brings its own unique flavor and melting quality to the casserole.
Is it possible to make this recipe vegetarian?
Of course! Just omit the bacon, and consider adding sautéed mushrooms or a handful of roasted red peppers for extra savory depth.
Can I use fresh corn instead of frozen?
Yes, fresh corn is fantastic in this dish—just cut the kernels off the cob and use them in place of frozen. It’s a great way to celebrate summer produce!
What’s the best way to keep the casserole creamy?
Be sure not to overbake, and always use whole milk for richness. If reheating, add a splash of milk before baking to keep the Loaded Mac & Cheese Corn Casserole Recipe moist and creamy.
Final Thoughts
I can’t say enough about how comforting, satisfying, and downright fun it is to share this Loaded Mac & Cheese Corn Casserole Recipe with friends and family. Give it a try—your table is about to get a whole lot cozier and a whole lot more delicious!
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Loaded Mac & Cheese Corn Casserole Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Loaded Mac & Cheese Corn Casserole combines creamy, cheesy pasta with sweet corn, crispy bacon, and a crunchy breadcrumb topping for a comforting and flavorful side dish or main course. Perfect for family dinners and potlucks, it blends sharp cheddar and Swiss cheese with a hint of spice and aromatic scallions for a rich, satisfying casserole.
Ingredients
Pasta
- 8 ounces short pasta (such as elbow macaroni, shells, or rotini)
Cheese Sauce
- 6 tablespoons unsalted butter, divided
- 5 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss cheese
- ½ teaspoon dry ground mustard
- 1 clove garlic, pressed
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- Pinch of white pepper
- ½ teaspoon salt
- Black pepper, to taste
- 2 cups frozen corn
- 6 slices cooked bacon, crumbled (about ½ cup)
- 5 scallions, chopped and divided
Topping
- ½ cup seasoned breadcrumbs
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
- Make Cheese Sauce: While pasta is cooking, melt 3 tablespoons of butter in a large skillet over medium-low heat. Whisk in the flour and cook for 1-2 minutes until thickened and lightly golden. Slowly whisk in the warm milk and cook for 3-5 minutes, stirring frequently, until the sauce has thickened. Remove from heat and stir in the cheddar cheese, Swiss cheese, dry mustard, pressed garlic, cayenne pepper, paprika, white pepper, salt, black pepper, and crumbled bacon. Once the cheese has melted completely, stir in half of the chopped scallions and all of the frozen corn.
- Assemble Casserole: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Add the cooked pasta to the dish, then pour the cheese sauce over the pasta. Stir gently to combine the pasta and sauce evenly.
- Make Breadcrumb Topping: Melt the remaining 3 tablespoons of butter. In a small bowl, mix together the melted butter, seasoned breadcrumbs, and the remaining chopped scallions. Evenly sprinkle this mixture over the top of the assembled casserole.
- Bake: Bake the casserole in the preheated oven for 20 minutes. After that, increase the heat to a low broil and bake for an additional 3-5 minutes, watching closely, until the breadcrumb topping is golden brown and crispy.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5-10 minutes before serving to allow it to set and slightly cool for perfect portions.
Notes
- You can swap the short pasta for your favorite shape, but pasta like elbow macaroni or rotini holds the sauce best.
- For a vegetarian version, omit the bacon and use vegetarian-friendly cheese.
- To make it lighter, consider using low-fat milk and reducing the butter by half.
- If you prefer a smokier flavor, use smoked paprika instead of regular paprika.
- Fresh corn can be used in place of frozen; just cook it briefly before adding.
- Allow the casserole to rest before serving to avoid burns and help it set.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole, Side Dish, Main Dish
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 65 mg
