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
Scale
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
