Description
This easy casserole is hearty comfort food! Macaroni, cheese, and corn simmer to creamy, cheesy perfection that’s ready when you are.
Ingredients
Scale
- 29.5 ounces whole kernel corn, undrained
- 29.5 ounces creamed corn
- 16 oz Velveeta Mexican style cheese, cubed
- 1/2 cup butter, cubed
- 1 cup evaporated milk
- 2 cups dry elbow macaroni
- 1 cup cheddar cheese, shredded
Instructions
- Step: DO NOT DRAIN THE CORN!
- Step: Add all ingredients (except shredded cheese) in your crock pot and stir.
- Step: Set slow cooker on high and cook for 45 minutes.
- Step: Remove cover and stir. Put the cover back on.
- Step: Continue cooking on high for an additional 30 minutes.
- Step: Remove cover and stir. Put the cover back on.
- Step: Reduce heat to low and cook for 3 to 4 hours, or until macaroni is tender and the liquid has been soaked up.
- Step: Just before serving stir in the shredded cheeses until melted.
Notes
Do not drain the cans of corn, as the liquid is required to cook the macaroni. Best served immediately to avoid the noodles becoming mushy.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Category: Slow Cooker
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 611 kcal
- Sugar: 12 g
- Sodium: 1562 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 78 mg
Keywords: slow cooker, macaroni and corn casserole, comfort food, cheesy side dish