Description
This Loaded Mac & Cheese Corn Casserole is a creamy, cheesy comfort food classic elevated with the addition of sweet corn, crispy bacon, and a crunchy breadcrumb topping. The dish combines elbow macaroni with a rich cheese sauce made from sharp cheddar and Swiss cheese, seasoned with mustard, cayenne, and paprika for a flavorful kick. Topped with scallions and baked to golden perfection, this casserole is perfect for family dinners or potlucks.
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
Topping
- ½ cup seasoned breadcrumbs
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Once cooked, drain the pasta thoroughly and set it aside to keep warm.
- Make Cheese Sauce: While the pasta cooks, melt 3 tablespoons of butter in a large skillet over medium-low heat. Whisk in the flour and continue cooking for 1-2 minutes until the mixture thickens and takes on a lightly golden color. Gradually whisk in the warmed milk and cook the sauce for 3-5 minutes until thickened. Remove from heat and stir in the shredded cheddar and Swiss cheeses until melted. Add dry mustard, pressed garlic, cayenne pepper, paprika, white pepper, salt, black pepper, and crumbled bacon. Once everything is combined, fold in half of the chopped scallions and all of the frozen corn.
- Assemble Casserole: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. Add the cooked pasta to the dish and pour the cheese sauce over it. Stir gently to ensure the pasta is evenly coated with the cheese mixture.
- Make Breadcrumb Topping: Melt the remaining 3 tablespoons of butter. In a small bowl, combine the melted butter with the seasoned breadcrumbs and the remaining chopped scallions. Sprinkle this buttery breadcrumb mixture evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes. Then, increase the oven setting to low broil and cook for an additional 3-5 minutes, or until the breadcrumb topping turns golden brown and crispy. Remove from the oven and allow the casserole to stand for 5-10 minutes before serving to let it set.
Notes
- For a spicier kick, increase the cayenne pepper slightly or add a dash of hot sauce to the cheese sauce.
- Substitute whole milk with 2% milk for a lighter version, but the sauce might be slightly less creamy.
- Use gluten-free pasta and gluten-free flour to make this dish gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding fresh herbs like thyme or parsley on top before serving adds a nice freshness.
