If you’re on the hunt for a comforting, mouthwatering dish that elevates classic mac and cheese to an entirely new level, this Loaded Mac & Cheese Corn Casserole Recipe will quickly become your new favorite. Packed with layers of creamy sharp cheddar and Swiss cheeses, smoky bacon bits, sweet bursts of corn, and a crunchy, buttery breadcrumb topping, this casserole hits every note of deliciousness you crave. It’s the perfect crowd-pleaser for family dinners, potlucks, or anytime you want that warm, nostalgic hug of food that satisfies and delights in equal measure.

Loaded Mac & Cheese Corn Casserole Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to whip up this Loaded Mac & Cheese Corn Casserole Recipe is wonderfully simple because it relies on ingredients that are both straightforward and essential to building those rich flavors, creamy textures, and inviting colors that make this dish so irresistible.

8 ounces short pasta: Choose elbow macaroni, shells, or rotini for perfect bite-sized shapes that hold sauce beautifully.
6 tablespoons unsalted butter, divided: Butter adds richness and helps create the luscious cheese sauce and topping.
5 tablespoons all-purpose flour: Used to make a smooth, thick roux that forms the base of the cheese sauce.
3 cups whole milk, warmed: Warm milk helps the sauce come together silky and smooth without lumps.
2 cups shredded sharp cheddar cheese: Sharp cheddar provides that classic tangy depth essential to mac and cheese.
1 cup shredded Swiss cheese: Swiss cheese adds a mild nuttiness and buttery melt that complements cheddar perfectly.
½ teaspoon dry ground mustard: Adds a subtle kick that brightens up the cheese flavors.
1 clove garlic, pressed: A hint of garlic infuses warmth and savory richness.
¼ teaspoon cayenne pepper: Just enough spicy heat to make every bite exciting without overwhelming.
½ teaspoon paprika: Provides smoky undertones and vibrant color.
Pinch of white pepper: Adds subtle peppery flavor without black specks in the sauce.
½ teaspoon salt: Enhances all the other flavors harmoniously.
Black pepper, to taste: Freshly ground is best for a lively seasoning finish.
2 cups frozen corn: Sweet bursts of corn add texture and balance the richness beautifully.
6 slices cooked bacon, crumbled (about ½ cup): Bacon lends irresistible smoky crunch and savoriness.
5 scallions, chopped and divided: Fresh scallions provide bright, oniony notes and a pop of green color.
½ cup seasoned breadcrumbs: Topping the casserole with a golden crust brings delightful crunch and buttery flavor.

How to Make Loaded Mac & Cheese Corn Casserole Recipe

Step 1: Cook the Pasta

Start by cooking your short pasta according to the package instructions, aiming for al dente — tender but still firm to the bite. This texture is key because the pasta will finish cooking and soak up more flavor in the casserole. Once cooked, drain and set it aside; you want it ready to mingle with the cheese sauce soon.

Step 2: Prepare the Cheese Sauce

While the pasta cooks, melt half of your butter (3 tablespoons) in a large skillet over medium-low heat. Whisk in the flour and keep stirring for 1 to 2 minutes until you see it thicken and turn a lovely light golden color. This step is the magic behind your creamy base. Then, slowly whisk in warm milk—warming the milk beforehand helps keep the sauce smooth and prevents clumps. Continue cooking and whisking for 3 to 5 minutes until the sauce thickens beautifully.

Take the skillet off the heat and stir in your shredded cheddar, Swiss cheese, dry mustard, pressed garlic, cayenne, paprika, white pepper, salt, black pepper, and the crumbled bacon. The cheese will melt into that luscious sauce, embracing the spices and smoky bites into one dreamy mixture. Finally, fold in half of the chopped scallions and all of the corn so their freshness and sweetness shine in the sauce.

Step 3: Assemble the Casserole

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Add the cooked pasta to the prepared dish, pour the warm cheese sauce over it, and gently stir everything together so each piece of pasta gets coated in that irresistible cheesy goodness infused with corn and bacon.

Step 4: Make the Breadcrumb Topping

Melt the remaining 3 tablespoons of butter and mix it with breadcrumbs and the rest of the chopped scallions. This mixture will add a crunchy, flavorful lid once baked. Sprinkle it evenly over your casserole for a golden, buttery, and fresh-tasting crust that perfectly contrasts the creamy layers below.

Step 5: Bake and Broil to Perfection

Bake your masterpiece for 20 minutes to allow it to bubble and thicken in the oven. To get that perfect golden-brown top, switch to a low broil and bake for another 3 to 5 minutes, keeping a close eye so it doesn’t burn. Once done, let it rest for 5 to 10 minutes before serving to let all the flavors settle and the casserole firm up just slightly for easy scooping.

How to Serve Loaded Mac & Cheese Corn Casserole Recipe

Garnishes

This casserole is already loaded with flavor, but a sprinkle of freshly chopped scallions or extra crumbled bacon on top just before serving adds a fresh burst and inviting aroma that draws everyone to the table. A light drizzle of hot sauce or a dollop of sour cream can also add extra excitement for those who love a bit of zing.

Side Dishes

Loaded Mac & Cheese Corn Casserole Recipe makes a hearty main dish, so pairing it with simple, bright sides works beautifully. Try a crisp green salad with tangy vinaigrette or lightly steamed green beans for a fresh counterpoint. Roasted Brussels sprouts or a bowl of coleslaw with a bit of acidity also balance out the richness perfectly.

Creative Ways to Present

For a fun twist, serve the casserole in individual ramekins or mini cast iron skillets to wow your guests with personal portions. You can also scoop it into bell pepper halves or hollowed-out squash for a colorful, festive presentation that works great for holiday tables or potluck spreads.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Loaded Mac & Cheese Corn Casserole Recipe to an airtight container and store in the refrigerator. It will keep well for 3 to 4 days, and the flavors actually deepen overnight, making leftovers even more delicious.

Freezing

You can freeze this casserole for up to 2 months. For best results, assemble the casserole but skip the breadcrumb topping before freezing. Thaw it fully in the refrigerator before baking, then add fresh breadcrumb topping and bake as instructed.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through and bubbly. If needed, cover with foil to prevent the topping from burning. Microwaving works for quick meals but can soften the breadcrumb crust.

FAQs

Can I use different types of cheese in this recipe?

Absolutely! While sharp cheddar and Swiss cheeses create the perfect balance here, feel free to experiment with Monterey Jack, Gruyère, or mozzarella for different flavor and meltiness variations.

Is it possible to make this recipe vegetarian?

Yes, simply omit the bacon and consider adding roasted vegetables like bell peppers or mushrooms for extra savoriness and texture. You can also add smoky paprika or liquid smoke to mimic the bacon flavor.

Can I use fresh corn instead of frozen?

Fresh corn is a fantastic option when in season. Simply cut the kernels off the cob and use them in place of frozen corn, cooking slightly less since fresh corn cooks faster.

What kind of pasta works best for this casserole?

Short pasta shapes like elbow macaroni, shells, or rotini are ideal because they hold the creamy cheese sauce well, embedding flavor in every bite without getting mushy or falling apart.

How spicy is this casserole?

The cayenne pepper adds just a gentle kick that brightens the dish without overwhelming the cheesy goodness. You can adjust the amount or omit it entirely if you prefer a milder casserole.

Final Thoughts

There’s something truly special about the Loaded Mac & Cheese Corn Casserole Recipe — it’s the kind of dish that feels like a warm hug on a plate, perfect for sharing with loved ones or simply indulging your comfort food cravings. Trust me, once you try it, you’ll be reaching for this recipe again and again. So gather your ingredients, roll up your sleeves, and get ready to fall in love with this cheesy, crunchy, and utterly satisfying casserole.

Loaded Mac & Cheese Corn Casserole Recipe

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3.9 from 50 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 servings 1x

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Description

This Loaded Mac & Cheese Corn Casserole is a comforting, cheesy baked dish combining tender pasta, a rich cheese sauce with sharp cheddar and Swiss, sweet corn, crispy bacon, and a buttery breadcrumb topping. Perfect as a hearty side or main, it balances creamy and crunchy textures with a touch of spice from cayenne and paprika, making it a family-friendly crowd-pleaser.

Ingredients

Scale

Pasta

8 ounces short pasta (such as elbow macaroni, shells, or rotini)

Cheese Sauce

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
2 cups frozen corn
6 slices cooked bacon, crumbled (about ½ cup)
5 scallions, chopped and divided

Breadcrumb Topping

½ cup seasoned breadcrumbs

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Instructions

Cook Pasta: Cook the pasta according to the package directions until al dente. Drain well and set aside.
Make Cheese Sauce: While the pasta cooks, melt 3 tablespoons of butter in a large skillet over medium-low heat. Whisk in 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 thickens. Remove from heat and stir in the cheddar cheese, Swiss cheese, dry mustard, pressed garlic, cayenne pepper, paprika, white pepper, salt, black pepper, and crumbled bacon. Once the cheese has melted fully, fold in half of the chopped scallions and all of the corn.
Assemble Casserole: Preheat your 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 evenly over it. Stir gently to combine.
Make Breadcrumb Topping: Melt the remaining 3 tablespoons of butter. In a small bowl, mix the melted butter with the seasoned breadcrumbs and the remaining chopped scallions. Sprinkle this mixture evenly over the top of the assembled casserole.
Bake: Bake the casserole for 20 minutes. Then increase the oven heat to low broil and bake for an additional 3-5 minutes until the breadcrumb topping becomes golden brown and crispy.
Rest and Serve: Remove from oven and let the casserole stand for 5-10 minutes before serving to allow it to set and cool slightly.

Notes

Using warmed milk helps prevent lumps and creates a smoother cheese sauce.
For a spicier kick, increase the cayenne pepper slightly.
Cook pasta just until al dente to avoid overcooking during the bake.
Seasoned breadcrumbs add extra flavor; if unavailable, mix plain breadcrumbs with a pinch of garlic powder and salt.
Letting the casserole rest before serving ensures cleaner slices and better texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Baking
Cuisine: American