Description

This easy casserole is hearty comfort food! Macaroni, cheese, and corn simmer to creamy, cheesy perfection that is ready when you are.

Ingredients

Scale

29.5 ounces whole kernel corn (2 14.75-ounce cans, undrained)
29.5 ounces creamed corn (2 14.75-ounce cans)
16 oz mild melty cheddar cheese blend, 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. It should be creamy not “soupy”.
Step: Just before serving stir in the shredded cheeses until melted.

Notes

If using a standard cheese blend, ensure it is a high-quality melting variety. This dish is best served immediately as noodles can soften if left on warm for extended periods. Do not use frozen corn as the liquid from the canned corn is essential for cooking the pasta.

Prep Time: PT5M
Cook Time: PT300M
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: 9 g
Trans Fat: 0.5 g
Carbohydrates: 69 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 78 mg

Keywords: macaroni casserole, corn casserole, slow cooker, comfort food, cheesy pasta, side dish