Cheesy Corn Mac Bake Recipe

There’s something deeply comforting about a warm, bubbling dish of mac and cheese fresh out of the oven — but when you add the sweetness of golden corn and layers of gooey cheese, you take comfort food to a whole new level. Cheesy Corn Mac Bake is the ultimate cozy casserole for any occasion, whether it’s a family dinner, a weekend gathering, or a holiday potluck.

This recipe is inspired by the classic Southern-style baked mac and cheese, but with a fresh, summery twist. The addition of corn — both kernels and creamed corn — adds a subtle sweetness and extra creaminess that perfectly balances the savory, cheesy sauce. It’s hearty enough for a main course yet versatile enough to serve as a standout side dish. Every bite delivers a creamy, cheesy indulgence with a pop of corn that brings warmth and nostalgia to the table.

Ingredients

For the Mac and Cheese Base

• 12 ounces elbow macaroni (or any short pasta)

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon paprika

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ½ cup shredded mozzarella cheese

For the Corn Layer

• 1 cup sweet corn kernels (fresh, frozen, or canned)

• 1 cup creamed corn

• ¼ teaspoon cayenne pepper (optional for a mild kick)

• ½ teaspoon smoked paprika

For the Topping

• 1 cup crushed butter crackers or breadcrumbs

• 2 tablespoons melted butter

• ½ cup shredded cheddar or mozzarella (for extra cheesiness)

Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the macaroni and cook for 1–2 minutes less than the package directions (it will finish cooking in the oven). Drain and set aside.

3. Make the Cheese Sauce
   In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1–2 minutes, stirring constantly until it becomes slightly golden and fragrant.
   Slowly whisk in the milk and cream, ensuring there are no lumps. Continue stirring until the mixture thickens slightly — about 5 minutes.

4. Season the Sauce
   Add garlic powder, onion powder, paprika, salt, and pepper. Mix well to combine the flavors.

5. Add the Cheese
   Lower the heat and gradually add in the cheddar, Monterey Jack, and mozzarella cheeses, stirring until fully melted and smooth.

6. Combine with Pasta
   Add the cooked macaroni into the cheese sauce and stir until every noodle is coated in creamy goodness.

7. Add the Corn Mixture
   Fold in the sweet corn kernels and creamed corn. For a bit of spice, add cayenne pepper and smoked paprika. Stir gently to distribute evenly.

8. Transfer to Baking Dish
   Pour the cheesy corn mac mixture into the prepared baking dish, spreading it out evenly.

9. Prepare the Topping
   In a small bowl, combine crushed crackers (or breadcrumbs) with melted butter. Sprinkle evenly over the top of the mac and cheese. Add a final layer of shredded cheese for a golden, bubbly crust.

10. Bake
    Bake uncovered for 25–30 minutes, or until the top is golden brown and the edges are bubbling.

11. Cool and Serve
    Let the dish rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes for cleaner slices.

Prep Time, Cook Time, Total Time, Yield

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 6–8

Notes

• Cheese Options: Feel free to experiment with other cheeses like Gruyère, Colby Jack, or even Pepper Jack for extra flavor.

• Make It Ahead: Prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.

• Vegetable Boost: Add diced bell peppers, jalapeños, or green onions for extra color and texture.

• Crispy Topping Tip: For an extra crunchy crust, broil the casserole for 2–3 minutes after baking.

• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.

Why You’ll Love This Cheesy Corn Mac Bake

This Cheesy Corn Mac Bake is not your average mac and cheese. The combination of corn and cheese delivers a flavor profile that’s both creamy and slightly sweet, creating a perfect balance of comfort and freshness. It’s the kind of dish that draws people in from the aroma alone — golden cheese bubbling on top, with a soft, luscious interior that melts in your mouth.

The magic lies in the layers of flavor: the classic cheesy base, the bursts of corn sweetness, and the crunchy topping that adds irresistible texture. It’s kid-friendly yet sophisticated enough to impress guests. Whether served as a side with roasted chicken or as a standalone comfort meal, it’s guaranteed to become a repeat favorite.

The Secret to Perfect Baked Mac and Cheese

The secret to this creamy perfection starts with the roux, the butter-flour base that thickens your sauce. Take the time to cook it just long enough to remove the raw flour taste, but not so long that it turns dark brown. Whisking in warm milk slowly ensures a silky, lump-free sauce.

Choosing a blend of cheeses also matters. Sharp cheddar gives that signature tangy bite, Monterey Jack adds creaminess, and mozzarella offers the perfect melt factor. The corn complements these flavors beautifully, bringing a gentle sweetness that lightens the richness.

Finally, baking the mac and cheese gives it that irresistible contrast — creamy beneath, golden and crisp on top. The buttery cracker crust is the finishing touch that seals in all the indulgence.

Serving Suggestions

This Cheesy Corn Mac Bake pairs beautifully with a variety of main dishes or can stand alone as a hearty meal. Here are some serving ideas:

• With Grilled or Roasted Chicken: The savory flavors of roasted chicken balance the creamy richness.

• Alongside Barbecue Dishes: Perfect with smoky grilled meats or vegetables for a comforting summer spread.

• As a Holiday Side Dish: A great addition to Thanksgiving, Christmas, or Easter tables — it fits right in among other favorites.

• Topped with Scallions or Jalapeños: Add a pop of color and a slight kick for presentation and flavor.

• Served in Individual Ramekins: For parties or family gatherings, portioning them out makes serving easy and elegant.

Variations

• Spicy Corn Mac Bake: Stir in diced green chiles or a spoonful of hot sauce to give the dish some heat.

• Southwest-Style: Mix in black beans, corn, and pepper jack cheese with a sprinkle of chili powder.

• Veggie Lover’s Bake: Add sautéed spinach, roasted red peppers, or chopped zucchini for more nutrients.

• Extra Creamy Version: Use more creamed corn or a bit of cream cheese in the sauce for an ultra-luxurious texture.

• Crumb-Free Option: Skip the topping if you prefer a smooth, baked cheese layer.

Storage and Reheating Tips

If you’re lucky enough to have leftovers, this dish keeps wonderfully:

• Refrigerate: Store in an airtight container for up to 3 days.

• Reheat: For the best texture, reheat in a 350°F oven until warmed through. You can also microwave individual portions, though the topping may soften.

• Freeze: For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Pro Tip: Add a splash of milk when reheating to restore the creamy consistency.

Why This Recipe Deserves a Spot on Your Table

Cheesy Corn Mac Bake is the kind of dish that brings people together. It’s nostalgic yet fresh, indulgent yet balanced. Whether you’re feeding a family, preparing for a potluck, or simply craving something cozy on a chilly evening, this casserole has everything you want — creaminess, crunch, and a satisfying depth of flavor.

The combination of cheese and corn creates harmony between savory and sweet, turning a classic into something unique and memorable. It’s simple to make, easy to customize, and guaranteed to become a favorite that everyone asks for again and again.

So, next time you’re craving comfort food with a twist, skip the boxed mac and cheese and bake up this golden, bubbling masterpiece. One spoonful, and you’ll understand why Cheesy Corn Mac Bake is destined to become a timeless comfort classic in your kitchen.

Frequently Asked Questions

1. Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works wonderfully in this recipe and offers the same sweetness and texture as fresh corn. Just make sure to thaw it completely and drain any excess moisture before adding it to the mixture. This prevents the sauce from becoming watery while still delivering that signature juicy pop in every bite. If you’re using canned corn, drain it well as well. Fresh corn adds a natural crunch, but frozen corn is a convenient and tasty option, especially during the colder months when fresh corn isn’t available.

2. Can I use evaporated milk instead of heavy cream?

Yes, evaporated milk is an excellent alternative if you’re looking for a lighter version of this dish. It still provides a smooth, creamy base for the cheese sauce but with less fat than heavy cream. The consistency remains rich and luscious, making it a great option for anyone who prefers a slightly less indulgent version without losing flavor. You can also use half-and-half for a middle-ground texture — creamy yet not too heavy.

3. Can this be made gluten-free?

Definitely! Making this Cheesy Corn Mac Bake gluten-free is simple. Swap the regular pasta for a gluten-free version made from rice, corn, or chickpeas. Replace the all-purpose flour in the roux with a gluten-free flour blend or cornstarch. For the topping, use gluten-free breadcrumbs or crushed gluten-free crackers. With these easy substitutions, you can enjoy the same creamy, cheesy comfort without compromise.

4. What type of cheese melts best for baked mac and cheese?

A blend of cheeses gives the perfect flavor and texture. Sharp cheddar brings that classic, tangy bite, while Monterey Jack adds creaminess and mozzarella gives a smooth, stretchy melt. For the best results, shred your cheese from a block rather than using pre-shredded varieties, which often contain anti-caking agents that prevent full melting.

Cheesy Corn Mac Bake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 6–8 servings 1x

Print Recipe

Pin Recipe

Description

There’s nothing quite like a bubbling, golden-brown mac and cheese casserole to bring comfort to any table. This Cheesy Corn Mac Bake takes that classic favorite to the next level with a touch of sweetness from corn and layers of creamy, melty cheese. Perfect for family dinners, holidays, or potlucks, this dish blends the cozy charm of baked mac and cheese with the freshness of sweet corn, creating a combination that’s both hearty and crowd-pleasing. It’s easy to prepare, irresistibly creamy, and guaranteed to become a household favorite.

---

Ingredients

Scale 1x2x3x

• 12 ounces elbow macaroni (or any short pasta)

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon paprika

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ½ cup shredded mozzarella cheese

• 1 cup sweet corn kernels (fresh, frozen, or canned)

• 1 cup creamed corn

• ¼ teaspoon cayenne pepper (optional)

• ½ teaspoon smoked paprika

• 1 cup crushed butter crackers or breadcrumbs

• 2 tablespoons melted butter

• ½ cup shredded cheddar or mozzarella for topping

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

• Bring a large pot of salted water to a boil. Cook the macaroni for 1–2 minutes less than package instructions. Drain and set aside.

• In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.

• Slowly whisk in milk and cream until smooth. Continue stirring until slightly thickened, about 5 minutes.

• Add garlic powder, onion powder, paprika, salt, and pepper. Mix well.

• Lower heat and add the cheddar, Monterey Jack, and mozzarella cheeses. Stir until melted and smooth.

• Add cooked macaroni to the cheese sauce, stirring until coated.

• Fold in sweet corn kernels, creamed corn, cayenne pepper, and smoked paprika. Mix gently.

• Pour the mixture into the prepared baking dish and spread evenly.

• In a bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle over the top, then add shredded cheese.

• Bake uncovered for 25–30 minutes, until the top is golden brown and bubbling.

• Let the dish rest for 5–10 minutes before serving.

Notes

• You can use any short pasta such as cavatappi, penne, or shells.

• Substitute heavy cream with evaporated milk for a lighter version.

• For a gluten-free option, use gluten-free pasta and flour.

• To make it spicier, add diced jalapeños or hot sauce.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk for a creamy texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Michelle Davis