If you are looking for a comforting dish that brings together creamy, cheesy pasta with the sweet pop of corn and smoky bacon, you are going to love this Loaded Mac & Cheese Corn Casserole Recipe. This recipe is pure comfort food magic with layers of sharp cheddar and Swiss cheeses melting into perfectly cooked pasta, brightened by scallions and spices, and finished with a crispy breadcrumb topping. It’s the kind of dish that will disappear fast at any family dinner or gathering, offering a satisfying blend of flavors and textures that feels both nostalgic and gourmet at once.
Ingredients You’ll Need
Gathering the right ingredients for this casserole is wonderfully straightforward. Each item plays a crucial role in delivering that perfect balance of creamy, crunchy, and savory flavors that make this dish so irresistible.
- 8 ounces short pasta: Elbow macaroni, shells, or rotini all work beautifully to hold the creamy sauce.
- 6 tablespoons unsalted butter, divided: Adds rich flavor and helps create the roux for the sauce and breadcrumb topping.
- 5 tablespoons all-purpose flour: Thickens the cheese sauce to a luscious consistency.
- 3 cups whole milk, warmed: Adds creamy body to the sauce without curdling.
- 2 cups shredded sharp cheddar cheese: The star cheese for that classic mac and cheese tang.
- 1 cup shredded Swiss cheese: Adds nuttiness and depth to the cheese blend.
- ½ teaspoon dry ground mustard: Lifts the flavor, enhancing the cheesy notes.
- 1 clove garlic, pressed: Offers a gentle aromatic undertone.
- ¼ teaspoon cayenne pepper: Brings a subtle hint of heat to balance the richness.
- ½ teaspoon paprika: Adds a smoky, warm dimension.
- Pinch of white pepper: A delicate spice that deepens flavor without overpowering.
- ½ teaspoon salt: Essential to bring all the flavors together.
- Black pepper, to taste: Freshly ground for brightness.
- 2 cups frozen corn: Delivers sweet bursts that contrast beautifully with the cheese.
- 6 slices cooked bacon, crumbled (about ½ cup): Provides smoky, savory crunch throughout.
- 5 scallions, chopped and divided: Freshness and a mild onion flavor, split between the sauce and topping.
- ½ cup seasoned breadcrumbs: Creates the irresistible golden crust.
How to Make Loaded Mac & Cheese Corn Casserole Recipe
Step 1: Cook the Pasta
Start by cooking your choice of short pasta in salted boiling water until just al dente, following the package instructions. This ensures that your pasta retains a slight bite after baking, preventing it from becoming mushy in the casserole. Once cooked, drain and set aside while you prepare the luscious cheese sauce.
Step 2: Make the Cheese Sauce
In a large skillet, melt half of the butter over medium-low heat and whisk in the flour. Cook this roux for 1-2 minutes until it turns a light golden color, which cooks out the raw flour taste and starts building flavor. Gradually pour in the warmed milk, continuing to whisk until the sauce thickens and becomes silky smooth. Remove the pan from heat and stir in your sharp cheddar and Swiss cheeses until melted into a creamy blend. Then add the dry mustard, pressed garlic, cayenne, paprika, white and black pepper, salt, crumbled bacon, and half the scallions. Finally, gently fold in the sweet frozen corn, distributing it evenly throughout the sauce.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Place the cooked pasta into the dish and pour the cheesy corn mixture over it. Stir well to combine so every noodle is coated with that dreamy, flavorful sauce. This is where the magic really begins to meld.
Step 4: Prepare the Breadcrumb Topping
Melt the remaining butter and mix it with the seasoned breadcrumbs and the rest of the chopped scallions. This topping will add a golden, crunchy finish that contrasts the creamy base beautifully. Sprinkle it evenly over the casserole before popping it into the oven.
Step 5: Bake and Broil to Perfection
Bake the casserole for 20 minutes until bubbling hot and set. Then turn on your oven’s low broil to brown the breadcrumb topping for 3-5 minutes, giving you that crave-worthy crust. Let it rest for 5 to 10 minutes after baking to allow everything to firm up slightly and develop flavor. Your Loaded Mac & Cheese Corn Casserole Recipe is ready to wow!
How to Serve Loaded Mac & Cheese Corn Casserole Recipe
Garnishes
Fresh garnishes like a sprinkle of extra chopped scallions or a dusting of smoked paprika can elevate this casserole both visually and in flavor. For an added touch, a few crispy bacon bits on top provide extra crunch and savory goodness with every bite.
Side Dishes
This casserole pairs beautifully with simple, lighter sides like a crisp green salad tossed with lemon vinaigrette or steamed vegetables to balance out the richness. Roasted Brussels sprouts or sautéed greens work well too, adding that healthy, fresh contrast everyone will appreciate.
Creative Ways to Present
For a fun twist, serve individual portions in mini ramekins or cast-iron skillets – perfect for parties or potlucks. You can also stir in some cooked chicken or swap regular bacon for spicy chorizo for a flavor variation. The Loaded Mac & Cheese Corn Casserole Recipe is versatile and always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into airtight containers and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated servings just as delicious if not better.
Freezing
This casserole freezes wonderfully. Place leftovers in freezer-safe containers and freeze for up to 2 months. Just be sure to cool completely before freezing to maintain texture and flavor.
Reheating
Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through and bubbly again. If the topping has softened, a quick few minutes under the broiler will crisp it right back up.
FAQs
Can I use different cheeses for the casserole?
Absolutely! While cheddar and Swiss provide great flavor and meltability, feel free to experiment with Monterey Jack, Gruyère, or mozzarella for different tastes and textures.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the bacon and consider adding smoked paprika or a dash of liquid smoke to keep that savory depth. You can also substitute bacon with sautéed mushrooms for a meaty flavor.
Can I use fresh corn instead of frozen?
Fresh corn is fantastic, especially when in season. Use about 2 cups of fresh kernels, sautéed briefly or steamed to retain sweetness before adding to the sauce.
What type of pasta works best for this casserole?
Short pasta shapes like elbow macaroni, shells, or rotini are ideal because they hold onto the cheese sauce and corn bits perfectly, ensuring each bite is full of flavor.
Can I prepare this dish ahead of time and bake it later?
Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate until ready to bake. Just add the breadcrumb topping right before baking to keep it crisp and fresh.
Final Thoughts
This Loaded Mac & Cheese Corn Casserole Recipe is truly a gem that combines comfort and elegance in every bite. It’s easy to make, loaded with flavor, and perfect for sharing with loved ones. Whether it’s a weeknight dinner or a festive gathering, this dish never fails to bring warmth and smiles to the table. Give it a try and watch it become a beloved family favorite.
Print
Loaded Mac & Cheese Corn Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Loaded Mac & Cheese Corn Casserole combines creamy, cheesy pasta with sweet corn, crispy bacon, and a buttery breadcrumb topping for a comforting, crowd-pleasing side dish or main course.
Ingredients
Pasta and Cheese Sauce
- 8 ounces short pasta (such as elbow macaroni, shells, or rotini)
- 6 tablespoons unsalted butter, divided
- 5 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss cheese
- ½ teaspoon dry ground mustard
- 1 clove garlic, pressed
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- Pinch of white pepper
- ½ teaspoon salt
- Black pepper, to taste
Add-ins and Topping
- 2 cups frozen corn
- 6 slices cooked bacon, crumbled (about ½ cup)
- 5 scallions, chopped and divided
- ½ cup seasoned breadcrumbs
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Drain well and set aside to cool slightly.
- Make Cheese Sauce: In a large skillet over medium-low heat, melt 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until the mixture thickens and turns lightly golden. Gradually whisk in the warm milk and cook for 3-5 minutes until the sauce is thickened. Remove from heat and stir in cheeses, dry mustard, pressed garlic, cayenne, paprika, white pepper, salt, black pepper, and crumbled bacon. Once the cheese melts, fold in half of the chopped scallions and all the corn.
- Assemble Casserole: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Add the cooked pasta to the dish and pour the cheese sauce on top. Stir gently to combine evenly.
- Make Breadcrumb Topping: Melt the remaining 3 tablespoons of butter. In a small bowl, combine the melted butter with seasoned breadcrumbs and the remaining chopped scallions. Sprinkle this mixture evenly over the assembled casserole.
- Bake Casserole: Bake in the preheated oven for 20 minutes. Then increase the oven to low broil and bake for an additional 3-5 minutes, or until the breadcrumb topping is golden brown and crispy. Let the casserole stand for 5-10 minutes before serving to allow it to set.
Notes
- Use warmed milk to help the cheese sauce thicken smoothly.
- Cook pasta until just al dente to prevent overcooking in the oven.
- Adjust cayenne pepper amount based on your preferred spice level.
- For a vegetarian option, omit bacon and try smoked paprika for a smoky flavor.
- Letting the casserole rest after baking helps it set and makes serving easier.
