If you’re on the lookout for a comforting, creamy, and utterly scrumptious meal, then this One-Dish Corn Mac and Cheese Recipe is about to become your new favorite go-to. Imagine a velvety, cheesy macaroni baked alongside sweet corn kernels that add a burst of texture and natural sweetness in every bite. This dish is the perfect harmony of rich Velveeta cheese, tender elbow macaroni, and a buttery, crispy breadcrumb topping—everything conveniently baked together in one pan for easy prep and cleanup. Whether you’re cooking for a cozy family dinner or feeding a hungry crowd, this recipe brings warmth and happiness to any table.
Ingredients You’ll Need
To make this One-Dish Corn Mac and Cheese Recipe, you’ll want to gather a simple but beautifully balanced selection of ingredients. Each one plays an important role, making sure your mac and cheese is creamy, flavorful, and hearty with the perfect golden crust on top.
- Whole kernel corn (14 ounces): Adds sweet bursts of juicy texture that complement the creaminess of the cheese.
- Cream-style corn (14 ounces): Blends smoothly into the sauce, creating extra moisture and natural sweetness.
- Water (1½ cups): Helps cook the pasta evenly right in the baking dish without boiling separately.
- Whole milk (1½ cups): Contributes creaminess and richness to the cheese sauce base.
- Salt (1 teaspoon): Enhances all the flavors, making the dish well-seasoned and satisfying.
- Mustard powder (½ teaspoon, optional): Offers a subtle tangy depth that perks up the cheesy goodness.
- Garlic powder (½ teaspoon): Brings a warm, savory note that pairs beautifully with cheese.
- Paprika (½ teaspoon): Adds mild earthiness and a touch of color.
- Onion powder (¼ teaspoon): Gives a gentle sweetness and complexity to the flavor profile.
- Ground black pepper (¼ teaspoon): Brings a subtle kick that balances the richness.
- Ground nutmeg (⅛ teaspoon, optional): Adds a whisper of warmth and enhances the creamy sauce’s depth.
- Uncooked elbow macaroni (16 ounces): The heart of this dish, perfectly sized to soak up that cheesy sauce.
- Velveeta cheese (16 ounces, cubed): Melts smoothly into a luscious, gooey cheese sauce everyone loves.
- Salted butter (½ cup, cubed): Infuses richness and helps create that dreamy texture throughout.
- Panko breadcrumbs (1 cup): Toasted for a crisp, golden topping that adds satisfying crunch.
- Additional salted butter (2 tablespoons): Used to toast the breadcrumbs and bring flavor to the topping.
- Additional salt (¼ teaspoon): Seasoning for the breadcrumb topping to keep everything perfectly balanced.
- Grated parmesan cheese (¼ cup): Sprinkled over the toasted breadcrumbs, adding a sharp savory finish.
How to Make One-Dish Corn Mac and Cheese Recipe
Step 1: Preheat and Prepare the Corn Mixture
Start by heating your oven to 400 degrees Fahrenheit. In a sturdy 9×13-inch baking pan, mix together both the whole kernel and cream-style corn with water, whole milk, salt, and all the spices. This mixture is vital because it forms the rich, flavorful base that cooks the pasta and infuses the whole dish with amazing taste. Make sure everything is combined really well so the flavors distribute evenly.
Step 2: Add Pasta, Cheese, and Butter
Next, stir in the uncooked elbow macaroni, cubed Velveeta, and butter cubes directly into the corn mixture. This is the magic moment when all the key players unite—each macaroni piece will soak up the creamy liquid as it cooks, while Velveeta melts into a dreamy, velvety sauce. The butter contributes to richness and helps bind everything in an irresistible way.
Step 3: Bake Covered
Cover the pan tightly with aluminum foil and pop it in the oven for 20 minutes. After the initial baking, give it a good stir to distribute ingredients evenly, re-cover, and bake for another 20 minutes. If the pasta still feels a bit firm, don’t hesitate to return it to the oven for an extra 5 to 10 minutes. This step ensures your macaroni reaches the perfect tenderness while the sauce thickens.
Step 4: Prepare the Topping
If you’re a fan of that crunchy golden crust (and who isn’t?), it’s time to make the breadcrumb topping. Toast the panko breadcrumbs with butter and a pinch of salt in a small skillet until they are evenly coated and lightly toasted. Remove from heat and mix in the grated parmesan cheese, which enriches the topping with a flavorful, nutty note.
Step 5: Bake with Topping
Sprinkle the breadcrumb mixture evenly over the mac and cheese. Return the dish uncovered to the oven for the last 15 minutes of baking. This final step is the crowning glory, giving you a bubbly, cheesy interior contrasted by a crisp, golden top that simply melts in your mouth.
How to Serve One-Dish Corn Mac and Cheese Recipe
Garnishes
To make your dish look as festive as it tastes, try adding fresh chopped herbs like parsley or chives on top right before serving. A light sprinkle of smoked paprika on the breadcrumb crust can also add a beautiful color pop and a mild smoky flavor that complements the corn and cheese wonderfully.
Side Dishes
This One-Dish Corn Mac and Cheese Recipe pairs beautifully with vibrant green salads, roasted vegetables, or even a crisp coleslaw to cut through the rich cheese. For a heartier meal, serve alongside grilled chicken, barbecue ribs, or pan-seared fish. The creamy texture and sweet corn flavors create a perfect balance with almost any protein or veggie side.
Creative Ways to Present
Want to wow your guests? Serve this mac and cheese in individual ramekins or small cast iron skillets for a charming, personalized touch. Alternatively, top with extra shredded cheese and broil briefly for a darker, bubbly crust. It’s equally stunning served family-style straight from the baking dish, inviting everyone to dive right in!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which can be rare), cover the mac and cheese tightly and refrigerate for up to 4 days. The flavors tend to deepen overnight, making for an even tastier next-day meal.
Freezing
This One-Dish Corn Mac and Cheese Recipe freezes well if you want to prepare in advance. Transfer cooled leftovers into an airtight container and freeze for up to 2 months. To prevent the breadcrumb topping from losing its crunch, consider freezing it separately or adding fresh breadcrumbs when reheating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, typically about 20 minutes. Cover loosely with foil to keep moisture in, removing it near the end if you want to re-crisp the topping. You can also microwave individual servings but note the crust won’t stay crispy this way.
FAQs
Can I use other types of cheese instead of Velveeta?
Absolutely! While Velveeta melts beautifully and creates that classic creamy texture, you can substitute with sharp cheddar, Monterey Jack, or a blend of cheeses. Just keep in mind the dish might have a slightly different consistency or melt.
Do I need to boil the macaroni before baking?
Nope! One of the best parts of this One-Dish Corn Mac and Cheese Recipe is that the pasta cooks right in the baking dish along with the sauce. The liquid mixture provides enough moisture for the macaroni to soften perfectly during baking.
Can I make this recipe vegan or dairy-free?
For a vegan twist, swap Velveeta with a plant-based cheese alternative that melts well and use vegan butter and dairy-free milk. Keep in mind this will change the flavor and texture, but it can still be delicious with the sweet corn base!
How spicy is this mac and cheese?
This recipe has a gentle warmth from the paprika and black pepper, but it’s overall mild and buttery. You can easily add a touch of cayenne or hot sauce if you’re craving some extra kick.
What is the best baking dish to use?
A classic 9×13-inch baking dish works perfectly because it provides enough surface area for even cooking and a nice breadcrumb crust. You can use glass, ceramic, or metal—just make sure it’s oven-safe.
Final Thoughts
I can’t recommend enough giving this One-Dish Corn Mac and Cheese Recipe a try the next time you want a comforting, crowd-pleasing meal that’s both easy to make and endlessly satisfying. The way the sweet corn shines alongside that creamy, cheesy pasta baked to perfection is just pure magic on a plate. Trust me, once you make it, this recipe will be a staple for busy weeknights and special occasions alike!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This One-Dish Corn Mac and Cheese is a creamy, comforting casserole that combines the sweetness of whole kernel and cream-style corn with cheesy Velveeta and tender elbow macaroni. Baked to perfection and topped with a crunchy, buttery panko and parmesan breadcrumb crust, it’s an easy, crowd-pleasing side or main dish perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 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)
- 16 ounces uncooked elbow macaroni (454g)
- 16 ounces Velveeta (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 degrees F to get it ready for baking the macaroni and cheese dish.
- Mix Corn and Liquid Ingredients: In a 9×13-inch baking pan, combine the whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg. Stir thoroughly to ensure all spices and liquids are well blended.
- Add Macaroni and Cheese: Add the uncooked elbow macaroni, cubed Velveeta cheese, and cubed salted butter to the corn mixture. Stir everything well to coat the pasta evenly with the cheesy, spiced corn mixture.
- Bake Covered: Cover the pan tightly with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and stir the mixture thoroughly, then cover and bake for another 20 minutes. If the macaroni is still too firm, continue baking uncovered for an additional 5 to 10 minutes until tender.
- Prepare Breadcrumb Topping: 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 to toast the breadcrumbs evenly until they are golden and coated with butter.
- Add Parmesan: Remove the skillet from heat and stir in the grated parmesan cheese to the toasted breadcrumbs mixture.
- Top and Final Bake: Sprinkle the breadcrumb and parmesan topping evenly over the mac and cheese. Return the dish to the oven and bake for another 15 minutes to allow the topping to crisp up nicely.
Notes
- Ensure the macaroni is fully cooked to your preferred tenderness before removing the dish from the oven; you may need to adjust bake time accordingly.
- The mustard powder and nutmeg are optional but add a subtle depth of flavor to the dish.
- Use whole milk for richness, but you can substitute with 2% milk if desired.
- For a vegetarian version, ensure the Velveeta and parmesan are suitable for your dietary preference.
- Let the dish rest a few minutes after baking to allow it to thicken slightly before serving.
