Macaroni Corn Casserole

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick cooking spray to prevent sticking.
Prepare the Base Mixture
In a large mixing bowl, combine the uncooked elbow macaroni, cream-style corn, whole corn kernels with their juices, diced Velveeta cheese, and 1 cup of shredded cheddar cheese. Stir until evenly combined.
Transfer to the Baking Dish
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the diced butter pieces across the top so they melt throughout the casserole while baking.
First Bake
Cover the dish with aluminum foil and bake for 20 minutes. This allows the macaroni to soften and the cheeses to begin melting into a creamy sauce.
Stir the Casserole
Remove the dish from the oven and carefully stir the mixture so the pasta cooks evenly and the melted butter distributes throughout the casserole.
Prepare the Crunchy Topping
In a small bowl, melt the remaining 2 tablespoons (28 g) of butter. Stir in the crushed Ritz crackers until they are evenly coated.
Add Cheese and Cracker Topping
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole. Then distribute the buttery cracker crumbs on top.
Final Bake
Return the casserole to the oven uncovered and bake for another 25 minutes, or until the cheese is melted, bubbling around the edges, and the topping is golden brown and crisp.

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
Difficulty Level: Easy

Add Protein: Stir in cooked shredded chicken, diced ham, or crispy bacon bits for a heartier casserole.
Spicy Version: Add diced jalapeños or a pinch of cayenne pepper for a little heat.
Different Cheese Blend: Substitute Monterey Jack, Colby Jack, or mozzarella for part of the cheddar.
Extra Veggies: Mix in diced bell peppers or green onions for added flavor and color.

Pages: 1 2 3