Creamy Corn and Macaroni Bake

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Looking for an easy weeknight dinner that checks all the boxes for flavor, comfort, and affordability? This Creamy Corn and Macaroni Bake is a rich, cheesy, and hearty side dish or main course that brings warmth to every bite. Perfect for potlucks, holiday spreads, or cozy family dinners, this budget-friendly baked pasta casserole is made with simple pantry staples and comes together in just one dish.

Why You’ll Love This Macaroni Bake

• Creamy and cheesy with a touch of sweetness from the corn

• Family-friendly and perfect for picky eaters

• Uses pantry and freezer staples—no fancy ingredients required

• Ideal as a side for grilled meats or a meatless main

• Ready in under 1 hour—great for busy weeknights

Ingredients Breakdown

Base:

• 1½ cups elbow macaroni – The classic pasta base that holds the creamy sauce perfectly.

Sautéed Veggies:

• 1 tbsp butter + 1 tbsp olive oil – For richness and to sauté the aromatics.

• 1 small onion, diced – Adds sweetness and depth.

• 2 cloves garlic, minced – Boosts flavor with a savory punch.

• 2 cups frozen corn kernels – Adds texture and a naturally sweet flavor.

Cream Sauce:

• 1 cup heavy cream + ½ cup milk – Creates a rich, silky base for the cheese sauce.

• 1 cup shredded cheddar cheese – Delivers classic cheesy comfort.

• ½ cup grated Parmesan cheese – Adds saltiness and nutty flavor.

• Salt and pepper, to taste – Essential for seasoning.

• ¼ tsp paprika (optional) – Adds mild spice and color.

Topping & Garnish:

• ¼ cup breadcrumbs – For a golden, crispy topping.

• Extra cheese (optional) – For more bubbly, cheesy goodness.

• Fresh parsley, chopped – Brightens up the rich dish.

Tips and Tricks

• Make it ahead: Assemble the dish up to 24 hours in advance and bake when ready.

• Add heat: Stir in a pinch of cayenne or crushed red pepper for a spicier version.

• Use fresh corn: In summer, replace frozen corn with fresh-cut kernels for added sweetness.

• Crispier top: Broil for the last 1–2 minutes to brown the breadcrumb topping.

Variations and Customizations

• Veggie Add-Ins: Try diced bell peppers, spinach, or peas

• Cheese Swap: Use mozzarella, pepper jack, or Monterey Jack for a twist

• Gluten-Free Option: Use gluten-free pasta and breadcrumbs

Perfect Pairings

• Fresh Green Salad with Vinaigrette

• Roasted Brussels Sprouts or Broccoli

• Iced Tea or Lemonade for a classic comfort food meal

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days

• Freeze: Freeze in individual portions for up to 2 months

• Reheat: Microwave or bake covered at 350°F until warmed through

Frequently Asked Questions

Can I use canned corn instead of frozen?

Yes! Just drain it well and proceed with the recipe.

Can I use a different pasta shape?

Absolutely. Small shapes like shells or rotini work perfectly.

How do I make it vegetarian?

This recipe is naturally vegetarian—just check your cheese brands if strict

Creamy Corn and Macaroni Bake

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• Author: easysweetmeal
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy corn and macaroni bake is the ultimate cozy casserole—loaded with sweet corn, melty cheese, and tender elbow pasta, all baked to golden perfection. Perfect for potlucks, weeknight dinners, or holiday sides

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Ingredients

Scale 1x2x3x

• 1½ cups elbow macaroni

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups frozen corn kernels

• 1 cup heavy cream

• ½ cup milk

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

• ¼ teaspoon paprika (optional)

• ¼ cup breadcrumbs (for topping)

• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat and Prepare

• Preheat your oven to 375°F (190°C).

• Lightly grease a 9×9-inch or similar baking dish.

2. Cook the Macaroni

• Boil elbow macaroni according to package directions until al dente.

• Drain and set aside.

3. Build the Flavor Base

• In a large skillet, heat butter and olive oil over medium heat.

• Sauté diced onion for 3–4 minutes, until soft and translucent.

• Add garlic and cook for 1 minute, stirring frequently.

4. Add the Corn and Sauce

• Stir in frozen corn and cook for 4–5 minutes until heated through.

• Pour in heavy cream and milk; stir and bring to a light simmer.

• Add cheddar cheese, Parmesan, paprika (if using), salt, and pepper.

• Stir until cheese melts and the sauce is thick and creamy.

5. Combine with Pasta

• Add the cooked macaroni to the skillet and toss gently until fully coated in sauce.

6. Bake It

• Transfer the creamy pasta mixture to the prepared baking dish.

• Sprinkle with breadcrumbs and a little extra cheese if desired.

• Bake for 20–25 minutes, or until golden and bubbly on top.

7. Garnish and Serve

• Let cool slightly, then garnish with fresh parsley and serve warm.

Notes

• For extra richness, you can substitute half-and-half for the milk.

• This recipe is a great way to use up leftover pasta or cheese from other meals.

• Perfect for potlucks, weeknight dinners, or holiday side dishes.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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