Cheesy Mac & Corn Casserole
This Cheesy Mac & Corn Casserole is the comfort food you didn’t know you needed. It’s like your favorite mac and cheese, but with a twist that takes it to the next level! Think creamy, melty cheddar and Swiss, with sweet bursts of corn and crispy bacon in every bite. And that buttery breadcrumb topping? It adds the perfect crunch to make it even more irresistible. Whether it’s a cozy night in or a family dinner, this casserole won’t last long—it’s super easy to throw together, and honestly, who can say no to all that cheesy, bacon-y goodness?
Servings
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
Making this casserole gluten-free is a breeze! Just swap out the regular pasta for your favorite gluten-free pasta (there are so many great choices these days), and use a gluten-free flour blend or cornstarch to thicken the sauce. Everything else in the recipe is already gluten-free, so you don’t have to worry about making big changes. You’ll still get that creamy, cheesy deliciousness with a crispy topping, and I promise no one will even notice it’s gluten-free. Perfect for those comfort food cravings without any of the gluten!