This macaroni corn casserole combines tender pasta, sweet corn, and a creamy cheddar cheese sauce under a browned, bubbling top. The pasta is boiled slightly underdone so it finishes cooking without becoming soft in the oven.
Use a 9-by-13-inch baking dish for 8 servings. The casserole takes about 20 to 25 minutes to bake, followed by a 10-minute rest so the sauce thickens enough to serve neatly.
Macaroni, Corn, and Cheese Sauce
Measured Ingredients, Yield, and Sauce Consistency
- 2 cups dry elbow macaroni, about 8 ounces
- 3 cups corn, thawed if frozen or well drained if canned
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese for the topping
Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish, or coat it with nonstick spray.
To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. The mixture should look smooth and lightly foamy, not brown.
Gradually whisk in the milk. Add the mustard, garlic powder, salt, and pepper. Cook for 5 to 7 minutes, whisking often, until the sauce thickens enough to coat a spoon. It should remain pourable rather than stiff because the pasta absorbs some sauce while baking.
Remove the saucepan from the heat. Stir in the 2 cups of cheddar and the Monterey Jack until melted and smooth. If the sauce looks unusually thick, whisk in 2 tablespoons of milk before combining it with the pasta.
Cook the Pasta Until Just Firm
Firm Pasta Before Baking
- Bring a large pot of water to a full boil. Salt the water generously.
- Add the macaroni and cook it for 2 minutes less than the package directions specify.
- Check a piece before draining. It should be tender on the outside but noticeably firm in the center.
- Drain the pasta well. Do not rinse it, since the surface starch helps the cheese sauce cling.
The macaroni should be slightly undercooked before baking. Fully tender pasta can absorb too much sauce and turn soft or dry after 25 minutes in the oven. If the pasta is still crunchy throughout, cook it for another minute before draining.
Assemble the Corn and Macaroni Casserole
Macaroni and Cheese With Corn: Pan Size and Mixing
Transfer the drained macaroni to a large mixing bowl. Add the corn and pour the warm cheese sauce over everything. Fold gently until the pasta and corn are evenly coated.
Pour the mixture into the prepared baking dish and spread it into an even layer. For a dependable macaroni and cheese with corn, make sure the sauce reaches the corners and edges of the dish. Dry exposed pasta can harden during baking.
Sprinkle the remaining 1/2 cup cheddar evenly over the top. The cheese creates a golden crust while the sauce underneath stays creamy. Avoid packing the topping into a thick layer, which can brown before the casserole is hot in the center.
Bake the Corn Macaroni Casserole Until Creamy and Browned
Oven Temperature, Timing, and Resting
Bake the corn macaroni casserole uncovered at 375°F for 20 to 25 minutes. It is ready when the edges are bubbling, the center is hot, and the cheese on top is melted with golden-brown spots.
For deeper browning, move the dish to a higher oven rack during the final 2 minutes. Watch closely because the cheese can darken quickly. Do not bake until the surface is completely dry; a few creamy areas are a good sign.
Remove the casserole from the oven and let it rest for 10 minutes before serving. This short pause allows the sauce to settle and keeps each portion creamy instead of runny. Serve while warm, when the macaroni is tender and the corn remains sweet and juicy.
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