Cheesy Mac & Corn Casserole – If you’re craving something rich, cheesy, and packed with flavor, this Cheesy Mac & Corn Casserole is calling your name. We’re talking gooey cheddar, creamy Swiss, sweet corn, and crispy bacon all wrapped up in one comforting dish. It’s the kind of recipe you make when you want everyone around the table to dive in without needing any convincing. Ready to dig in?
The first time I made this casserole, I had no idea if it would become a hit or just a regular old dinner. You know that feeling when you’re mixing up ingredients, hoping it’s as good as it sounds? Well, the moment it came out of the oven, golden and bubbly, I knew I was onto something. My husband wandered into the kitchen, lured by the smell of bacon and cheese, and my little one, who loves anything with noodles, was already setting the table. We barely sat down before digging in, and let me tell you—there were no leftovers. This dish has been requested over and over ever since!
What makes this Cheesy Mac & Corn Casserole truly special?
This casserole has all the best things about comfort food—melty cheese, a creamy sauce, and that crunchy, buttery topping. The mix of cheddar and Swiss gives it a deep, rich flavor, and the sweet corn adds the perfect pop of sweetness. And then there’s the bacon—salty, crispy, and irresistible. It’s the kind of dish that works for weeknight dinners but is special enough to serve when you’ve got company coming over. Plus, it’s easy to make, and who doesn’t love that?
What You Need To Make This Cheesy Mac & Corn Casserole Recipe?
Pasta: I like to use short pasta like elbows or shells because they hold onto that cheesy sauce so well. But honestly, use whatever you’ve got—any short pasta will do the trick.
Cheddar Cheese: The sharp cheddar is where that bold, classic mac and cheese flavor comes from. It melts beautifully and gives the casserole that gooey, cheesy goodness we all love.
Swiss Cheese: Swiss adds a little something extra with its nutty, slightly sweet flavor. It balances out the cheddar nicely and gives the dish more depth. But if you’re not into Swiss, feel free to swap it for something like Monterey Jack.
Corn: I love the pop of sweetness the corn adds to this casserole. Frozen corn is perfect for this because it’s quick, but if you’ve got fresh corn in season, use that—it’ll take it up a notch.
Bacon: Bacon. Need I say more? Crispy, salty, and the perfect contrast to all that creamy cheese. You can’t go wrong with adding bacon!
Breadcrumb Topping: The buttery breadcrumbs on top are what give this casserole its irresistible crunch. Mixed with a little scallion, it’s the perfect finishing touch to balance out all the creamy, cheesy goodness.
Steps To Make Cheesy Mac & Corn Casserole:
First, cook your pasta according to the package directions. Once it’s done, drain it and set it aside for later.
While the pasta’s cooking, melt 3 tablespoons of butter in a large skillet over medium-low heat. Now, whisk in the flour and cook for a minute or two until it starts to thicken up and turns a light golden color—watch it, it happens fast!
Slowly whisk in the warm milk, making sure to keep stirring. Let it cook for about 3-5 minutes until the sauce thickens up nicely. You’ll know it’s ready when it coats the back of a spoon.
Preheat your oven to 350°F. Take the skillet off the heat and stir in the cheddar and Swiss cheese, along with the mustard, garlic, cayenne, paprika, white pepper, salt, and black pepper. Keep stirring until the cheese is fully melted and everything’s smooth. Then, toss in the bacon, corn, and half of the chopped scallions.
Grease a 9×13-inch baking dish and add your cooked pasta. Pour that creamy, cheesy sauce all over the top, and give it a good stir to make sure everything’s mixed well.
In a small bowl, melt the remaining 3 tablespoons of butter. Mix it with the breadcrumbs and the rest of the scallions. Sprinkle this mixture evenly over the casserole to give it a nice crunchy topping.
Bake the casserole for about 20 minutes, then switch your oven to low broil and let it cook for another 3-5 minutes until the top is golden and crispy. Keep an eye on it so it doesn’t burn!
Let it rest for 5-10 minutes after it comes out of the oven, then dig in! Enjoy it as is or pair it with a fresh salad on the side.
Tip:
Want to make this casserole even better? Here’s a little trick: when you’re making the cheese sauce, make sure your milk is warm before you add it to the butter and flour mixture. Why? Because cold milk can shock the roux and cause lumps in your sauce. Warming the milk just a bit helps everything blend together smoothly and gives you that creamy, velvety texture we’re after. Another tip—if you like extra crunch, you can double the breadcrumb topping or mix in some crushed crackers or even potato chips. It adds a whole new level of texture to every bite! Oh, and if you have any leftovers (rare, I know), this reheats beautifully in the oven—just cover it with foil to keep it from drying out.
Frequently Asked Questions:
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole ahead of time and keep it in the fridge, unbaked, for up to a day. When you’re ready to bake it, just pop it in the oven and cook as directed. You may need to add an extra 5-10 minutes of baking time if it’s cold from the fridge.
What can I substitute if I don’t have Swiss cheese?
No problem! If you’re not a fan of Swiss cheese or don’t have any on hand, you can swap it out for something like Monterey Jack, Gruyère, or even mozzarella. They all melt well and will keep the dish creamy and flavorful.
How do I get the top extra crispy?
If you love a super crispy topping, here’s a tip: after baking the casserole for 20 minutes, switch your oven to broil. Keep a close eye on it and broil for just a couple of minutes until the top is golden and crunchy. But watch carefully—broiling can go from crispy to burnt pretty fast!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Mac & Corn Casserole
Ingredients
- 8 ounces of short pasta—pick your favorite elbows, shells, whatever you’ve got
- 6 tbsp unsalted butter divided
- 5 tbsp all-purpose flour
- 3 c warm whole milk
- 2 c shredded sharp cheddar cheese
- 1 c shredded Swiss cheese
- 1/2 tsp dry ground mustard
- 1 clove garlic pressed
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- pinch of white pepper
- 1/2 tsp salt
- black pepper to taste
- 2 c frozen corn
- 6 slices of cooked crumbled bacon (about 1/2 c)
- 5 scallions chopped and divided
- 1/2 c seasoned breadcrumbs
Instructions
- Cook your pasta according to the package directions, then drain it and set it aside.
- While the pasta is cooking, melt 3 tbsp of butter in a large skillet over medium-low heat. Whisk in the flour and cook it for about 1-2 minutes, until it thickens up and starts turning a nice golden tan. Slowly pour in the warm milk, whisking constantly, and let it cook for about 3-5 minutes until the sauce is thick and creamy.
- Preheat your oven to 350°F. Take the skillet off the heat and stir in the shredded cheeses, mustard, garlic, cayenne, paprika, white pepper, salt, black pepper, and crumbled bacon. Once the cheese is fully melted and smooth, stir in half of the chopped scallions and all of the corn.
- Grease a 9x13-inch baking dish and add the cooked pasta. Pour the cheese sauce over the pasta and gently stir everything together so it’s well coated.
- In a small bowl, melt the remaining 3 tbsp of butter and mix it with the breadcrumbs and the rest of the scallions. Spread this breadcrumb mixture evenly over the top of the casserole.
- Bake for 20 minutes, then switch the oven to low broil and let it cook for another 3-5 minutes until the top is golden brown and crispy. Give the casserole a few minutes—about 5 to 10—to rest before digging in. It’ll help everything set and make serving way easier!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
