If you’re on the hunt for a comforting, crowd-pleasing meal that combines creamy, cheesy goodness with a touch of sweet corn, this One-Dish Corn Mac and Cheese Recipe is about to become your new favorite. It’s a harmonious blend of rich Velveeta cheese, tender elbow macaroni, and two types of corn that add a delightful texture and burst of flavor in every bite. What makes this recipe truly special is its simplicity—all cooked in one dish, saving you time and dishes while delivering a luscious, homey meal that invites everyone to the table with warm smiles and full hearts.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this One-Dish Corn Mac and Cheese Recipe plays a star role, contributing to its creamy texture, rich flavor, and inviting color. These ingredients are simple but essential, making this dish accessible and foolproof for any kitchen.
- Whole kernel corn (14 ounces): Adds sweet bursts of texture that contrast beautifully with the creaminess of the cheese.
- Cream-style corn (14 ounces): Provides a smooth, velvety backdrop that helps create the luscious sauce.
- Water (1½ cups): Hydrates the macaroni as it bakes, ensuring it cooks perfectly without drying out.
- Whole milk (1½ cups): Enriches the dish with creaminess that balances the bright note of the corn.
- Salt (1 teaspoon): Enhances all the flavors to bring harmony to the dish.
- Mustard powder (½ teaspoon, optional): Adds a subtle kick of tanginess to deepen the cheesy flavor.
- Garlic powder (½ teaspoon): Introduces warmth and depth without overpowering the dish.
- Paprika (½ teaspoon): Gives a smoky hint and vibrant color.
- Onion powder (¼ teaspoon): Offers a gentle savory base note for extra flavor complexity.
- Ground black pepper (¼ teaspoon): Infuses a mild spiciness that rounds out the seasoning.
- Ground nutmeg (â…› teaspoon, optional): Brings a touch of warm, nutty spice reminiscent of classic baked cheeses.
- Uncooked elbow macaroni (16 ounces): The perfect pasta shape to hold onto the cheesy, creamy sauce.
- Velveeta (16 ounces, cubed): Melts into a smooth, ultra-creamy cheese base that makes this mac and cheese irresistible.
- Salted butter (½ cup, cubed): Adds richness and helps meld the flavors throughout the dish.
- Panko breadcrumbs (1 cup): Creates a crunchy, golden topping for delightful texture on the final bake.
- Salted butter (2 tablespoons): Used to toast the breadcrumbs, making them flavorful and crisp.
- Salt (¼ teaspoon): Balances the topping’s flavor perfectly.
- Grated parmesan cheese (¼ cup): Sprinkled on top for a sharp, tangy finish that complements the creamy cheese.
How to Make One-Dish Corn Mac and Cheese Recipe
Step 1: Prepare the Corn and Seasoning Base
Start by preheating your oven to 400 degrees Fahrenheit. In a generous 9×13-inch baking pan, mix the whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg together. This combination creates the flavorful, creamy sauce foundation that makes this recipe shine.
Step 2: Add Pasta and Cheese
Next, stir in the uncooked elbow macaroni, cubed Velveeta, and cubed salted butter into the corn mixture. The Velveeta will melt down during baking, turning into a silky cheese sauce, while the butter adds richness and helps bring all the flavors together perfectly.
Step 3: Initial Baking
Cover the pan tightly with aluminum foil to keep the moisture trapped and bake for 20 minutes. This gentle steam helps cook the pasta perfectly in the cheesy corn liquid.
Step 4: Stir and Continue Baking
After 20 minutes, remove the foil and give the mac and cheese a good stir to make sure the cheese and pasta cook evenly. Cover again and bake for another 20 minutes. If the macaroni still feels a bit firm, simply extend baking by 5 to 10 minutes until tender.
Step 5: Prepare the Crunchy Topping (Optional but Highly Recommended!)
While the mac and cheese bakes, melt the 2 tablespoons of salted butter in a small skillet over medium heat. Add the panko breadcrumbs and ¼ teaspoon salt, stirring constantly until the crumbs turn golden and crunchy. Remove from heat and stir in the grated parmesan cheese for a burst of umami.
Step 6: Add the Topping and Final Bake
Sprinkle this buttery, cheesy breadcrumb mixture evenly over the mac and cheese. Return the pan to the oven and bake uncovered for the last 15 minutes. This final step gives a delectable golden crust that’s the perfect contrast to the creamy interior.
How to Serve One-Dish Corn Mac and Cheese Recipe
Garnishes
Enhance your serving with extra flair by adding freshly chopped parsley or chives for a pop of color and fresh brightness. A light drizzle of hot sauce or a few crispy bacon bits can also turn this dish into a flavor powerhouse that’s unforgettable.
Side Dishes
This comforting dish pairs wonderfully with simple green salads, roasted vegetables, or a crisp coleslaw to balance its richness. For a heartier meal, you can serve it alongside grilled chicken or barbecue ribs for a full Southern-inspired feast.
Creative Ways to Present
For an eye-catching presentation, serve the mac and cheese in individual ramekins topped with the golden breadcrumb crust. You can also scoop it into bell pepper halves or hollowed-out mini pumpkins for seasonal flair and fun.
Make Ahead and Storage
Storing Leftovers
One-Dish Corn Mac and Cheese Recipe holds up beautifully in the fridge for up to 3 to 4 days. Store leftovers in an airtight container to keep the flavors fresh and the texture moist.
Freezing
You can freeze this dish before baking or after cooking. If freezing uncooked, cover tightly and freeze for up to 2 months. For cooked leftovers, freeze in portions for easy defrosting and reheating on busy nights.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit, covered with foil to prevent drying out, until warmed through. For a quick fix, use the microwave and add a splash of milk to revive moisture and creaminess.
FAQs
Can I use different types of cheese instead of Velveeta?
Absolutely! While Velveeta is key for that super creamy texture, you can substitute with cheddar, gouda, or a blend of cheeses, keeping in mind the melting qualities will vary slightly.
Is it possible to make this recipe dairy-free?
Yes, swap the milk and butter for plant-based alternatives like almond milk and vegan butter, and use a dairy-free cheese substitute to keep it creamy and delicious.
Can I add vegetables or proteins to this recipe?
Definitely! Adding cooked bacon, sautéed onions, or even steamed broccoli before baking can boost flavor and nutrition without compromising that classic comfort taste.
What size baking dish should I use for this recipe?
A standard 9×13-inch dish works perfectly to ensure even cooking and enough space for the pasta to expand without overflowing.
How do I know when the macaroni is fully cooked?
The mac should be tender but not mushy. If it’s still firm after the baking time, simply return it to the oven, checking every 5 minutes until perfectly al dente.
Final Thoughts
You truly can’t go wrong with this One-Dish Corn Mac and Cheese Recipe—it’s the kind of meal that wraps you in a comforting hug and keeps hunger away with every cheesy, sweet bite. Whether you’re feeding a crowd or just treating yourself, this recipe is easy, delicious, and so satisfying that it’ll become a go-to in your kitchen. Give it a try and watch it disappear faster than you can say “cheesy corn heaven!”
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This One-Dish Corn Mac and Cheese is a creamy, comforting casserole combining sweet corn, Velveeta cheese, and elbow macaroni. Baked to perfection with a buttery, crunchy panko and parmesan breadcrumb topping, it offers a delightful twist on classic mac and cheese that’s perfect for a hearty family meal.
Ingredients
Corn Mixture
- 14 ounces whole kernel corn (432g, drained)
- 14 ounces cream-style corn (418g)
- 1½ cups water (360mL)
- 1½ cups whole milk (360mL)
- 1 teaspoon salt
- ½ teaspoon mustard powder (optional)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- â…› teaspoon ground nutmeg (optional)
Main Ingredients
- 16 ounces uncooked elbow macaroni (454g)
- 16 ounces Velveeta cheese, cubed
- ½ cup salted butter, cubed
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the mac and cheese casserole.
- Combine Corn Mixture: In a 9×13-inch baking pan, thoroughly mix the whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, ground black pepper, and ground nutmeg to create a flavorful base.
- Add Pasta and Cheese: Stir in the uncooked elbow macaroni, Velveeta cheese cubes, and cubed salted butter with the corn mixture, ensuring the pasta is well coated.
- Bake Covered: Cover the pan with aluminum foil and bake for 20 minutes. Afterward, stir the mixture well, recover, and bake for another 20 minutes. If the macaroni remains too firm, continue baking for an additional 5 to 10 minutes until tender.
- Prepare Breadcrumb Topping: In a small skillet over medium heat, add the panko breadcrumbs, salted butter, and salt. Toast while stirring until the butter melts and the breadcrumbs are evenly coated and lightly golden.
- Add Parmesan Cheese: Remove the skillet from heat and stir in the grated parmesan cheese, mixing well to combine.
- Top and Finish Baking: Sprinkle the breadcrumb mixture evenly over the baked mac and cheese. Return the dish to the oven and bake for the last 15 minutes uncovered to achieve a crispy, golden topping.
Notes
- Ensure the macaroni is fully cooked to your desired tenderness before removing from the oven.
- The mustard powder and nutmeg are optional but add a subtle depth of flavor.
- For a sharper taste, substitute parmesan with pecorino romano cheese if desired.
- This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- Use a 9×13-inch pan to ensure even cooking and enough space for the casserole to expand.
