This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!
Can we talk about this whole “Day Light Savings” thing?
I’m not liking it one bit. It’s seriously messing every thing up. Majorly.
First of all, I was supposed to get an extra hour of sleep on Sunday morning, but no… my daughter comes bursting into my room an hour earlier stating that it’s time to wake up. And guess what? That hasn’t stopped. So now I get negative one hour of sleep.
Then there is the fact that it is now freakishly dark at 5:30pm, and I’m actually losing more and more day light by the day. Where’s the savings in that??
With the lack of day light, the chances of me getting some decent photos are slim. So, I apologize for these pictures of my Slow Cooker Macaroni and Corn Casserole with their lack-luster quality… and I’m blaming whoever invented day light savings.
Thanksgiving is just a couple weeks away so I am sharing some of my favorite holiday recipes with you. When it comes to side dishes, it’s always a juggle between the side dishes and the turkey. How and when will it all fit into your oven?!
Have no fear- I’m here to save the day! I’m going to share with you some classic side dishes that can easily be prepared in your slow cooker to free up your oven. If by chance, you’re not making a turkey in your oven and want to make this Macaroni and Corn Casserole without a crock pot, then I’ve got you covered there too! 🙂
I first made this casserole over 4 years ago for my Christmas Eve dinner. It’s a tradition I started to have a Mexican feast every Christmas Eve. I normally prepare this with the Mexican Velveeta Cheese, so it has peppers and a bit of a kick to it. For this recipe though, I left it with the plain Velveeta, but feel free to switch it up if you prefer.
What’s so simple with this Slow Cooker Macaroni and Corn Casserole is that it’s a “dump and stir” kind of recipe.
You don’t even need to pre-boil the macaroni noodles!
How much easier could it get?
Just toss it all in, give it a stir, set it to High and stir again at 45 minutes, then stir one more time after another 30 minutes.
Reduce the heat to Low for another 3 to 4 hours and you’ve got a side dish that will receive rave reviews.
My family goes nuts over this casserole.
It’s basically like macaroni and cheese that’s filled with corn. It’s so simple, yet so, so satisfying.
Don’t you just love a recipe that basically makes itself?
I know I do.
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Slow Cooker Macaroni and Corn Casserole
- 30 oz Whole Kernel Corn, drained
- 30 oz Creamed Corn
- 16 oz Velveeta Cheese, cubed
- 1 cup butter, cubed
- 2 cups dry macaroni noodles
- 1 cup mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- salt and pepper
- Combine all ingredients (except shredded cheeses) in your crock pot and stir.
- Set to HIGH and cook for 45 minutes, stir. Continue cooking on HIGH for an additional 30 minutes, stir.
- Reduce heat to LOW and cook for 3 to 4 hours. Just before serving stir in the shredded cheeses until melted into the macaroni mixture. Enjoy!
Combine ingredients in a 9x13" casserole dish, stir, and cover with foil. Bake at 425 for 15 minutes. Uncover and stir. Leave uncovered and bake at 350 for an additional 40-45 minutes. Stir and enjoy. UPDATE: If the mixture is too thick when serving, stir in 1/2 cup of chicken broth and stir till combined. Add more for desired consistency.
I was wondering if gluten free pasta would cook the same way in the crock pot? Do you think it would taste similar enough? Any other thoughts on using gluten free macaroni?
What if I made the mistake of adding everything (shredded cheese from the beginning)? I read combine everything and turn on high to later see hold the shredded cheese to the end. The answer may not help me for Easter Sunday meal tomorrow but may help some other person who is too quick for their own good (like me). Thanks
It should be just fine if you added the cheese in the beginning. I’ll update the recipe to make sure it’s easier to spot in the future. Thanks!
I was wondering what you can do to cut down how sugary it tastes…love this recipe it’s just on the sweet side
Hmm… I’ve never experienced this having a sweet taste? I’m not sure what would help, maybe a tsp of dry mustard?
Wow! It’s awesome, Lovely making 🙂
Should the corn be drained?
You should drain the corn, although if you would like the casserole more saucy, then you could also leave the liquid. It’s up to your personal preference.
If you combine all ingredients in the beginning like it says….then you don’t have any cheese at the end to add….this is a mistake in the recipe!
You’re right! I’ve updated the recipe accordingly. Thanks for catching that. 🙂
I made your mac and cheese recipe for a work mac and cheese contest. I came in first place. Thanks for the wonderful recipe. I hope to add it to my Thanksgiving menu.
Wow!! That is so awesome!! I’m so glad you won! 🙂
Can you make a rouix and a beshamel sauce add real cheddar cheese anthem mix everything else together in crock pot?
You could definitely try that instead of the velveeta!
I know I’d love this but have a concern. I’d like to make it a main dish by adding a pound of ground beef, ham or smoked sausage. However, I’m wondering if it might make the dish too dry.
Can you freeze this Mac & Cheese & corn dish? If a person was to make it without corn what would u substitute?
makeing this as I type used one can of cream corn and some stewed tomatoes but need an answer to whether I can freeae this as there is ony two of us and would be handy for lunches to take when I go spend the day at the hospital for treatments.
Hi Sharon! I’m sure you could freeze this and then reheat on the stovetop before eating!
i don’t drain the corn it turns out so yummy!! I’ve doubled it for bigger crowd to. Always a winner!
I put onion and green pepper in it. A hit for family get togethers. Making it in the crockpot for the first time. Hope it turns out 🙂
So I’m a newby to intricate crock pot cooking…lol…if you put the macaroni in dry and you drain the corn, how is that enough moisture to cook the macaroni? Just asking…I’m excited to try it–yet scared as we are serving 30 people.
Hi Darla, the butter, creamed corn and cheese create a delicious creamy base that the noodles will get cooked in. If you’re hesitant, feel free to add a little of the liquid from the canned corn. It won’t hurt the recipe at all. Hope you enjoy!
I just realized I have margarine, not butter….does that make a difference?
Thanks..hopefully not too late to find out before I start it for the day 😉
Great website by the way, glad I came across it, it’s going to be a regular stop for me from now on.
Hi Darla, butter is definitely going to make a flavor and texture difference. I’m not sure how the recipe will work with margarine, but I’m thinking if that’s all you have it will be ok. It might be a little more on the runny side, but still edible. Let me know how it goes! 🙂
I just bought the butter. i hate to ruin a good recipe!
Everyone loved this–they all said I have to make it again for our family dinners.
🙂 I had to double it the fam i so large and it still was terrific.
Velveeta is what makes it great! I would not recommend using anything else! I have been making this for years in the over but am looking for a crockpot recipe based on the busy holiday tomorrow. I also do not drain the corn.
I agree, the velveeta has a different texture than regular cheese, so stick with the velveeta for this recipe. 🙂
I had this at a pot luck and absolutely loved it. I’m a little hesitant to use Velveeta. Could I use shredded or block cheese and still maintain the creaminess?
Hi Corey, you’re going to want to stick with the Velveeta for this recipe. It’s what gives it the ultra creamy texture without having to create a roux.
Im a guy who loves to cook. I also added some cubed ham, some mexican cheese and a can of rotel tomatoes (drained). Delicious!
I make this every Thanksgiving and everyone loves it. There’s never leftovers. I don’t drain the corn though and I use a 7oz package of small shells.
Someone brought this to a wedding I attended last Saturday, I loved it so much I had to have the recipe, she gave me this site and I really am happy to have found this specific recipe but I can hardly wait to look around and see what all other wonderful things I’ll find.
I’m so excited to try this for my family! I’m going to wait till my oldest comes home in March from his deployment, he takes after me and loves both mac n cheese and corn!
I buy many kinds of macaroni and store it all mixed together. My mom used to make me “party macaroni” growing up and I thought it was the best thing with all the different shapes! Large and small shells, large and small elbows, the swirly twirly ones…. so my question is what measurement of pasta would I use? 3 cups maybe?
I went home to my home town for my sister’s 96th birthday who is in the nursing home. In order to make her dinner party conveinient for her we took dinner to the nusing home and the family gathered there. One of the side dishes we made was this recipe. I meant to copy it so I could use it for pot luck’s here. I was happy to see your site and copy this recipe. Thanks! Day light savings time started when the war broke out. One reason was to give the farmers more daylight to work in their fields. I know there were other reasons also. I really don’t mind because it gives more time to spend outdoors in the evening during the summer. I live in MN and so after a long, long winter summer is a real welcome.
Thank you for your sweet comment Donna! I’m so glad you and your family enjoyed this recipe on such a fantastic day! 96 years old! That is truly amazing! May she have many more years ahead of her! 🙂
I made this for thanksgiving and it turned out amazing…Just thru the stuff together now for Christmas dinner and I was stirring I thought “Hmm, I don’t remember it looking so light before.” I forgot the stick of butter and thought it needed cream cheese! Ooops, hope it turns out!!
I laughed over your daylight savings remark…the “saving daylight” part is supposed to be during the summer. We’re in real time now, which somehow does seem worse, doesn’t it? I’m old enough to remember when it all began. The explanation had something to do with saving energy, adjusting schedules so we’d use less electricity????? Confusing then, still pointless now. And a nightmare for moms!
This looks divine!
Tess @ Tips on Healthy Living
This looks amazing! Corn and macaroni & cheese are my two favorite foods. Did this make for a good dinner the next day?
Hi Tess! We have this as a side dish, but yes, the leftovers are just as delicious the next day! My husband took some in his lunch and loved it again! 🙂
Oh my gosh, I am with you, girl! This daylight savings thing is making me slightly cranky this week! At any rate, I really love your idea to pair two crowd-pleasers into one! And made in the slow cooker? Awesome!
Lauren @ Healthy Delicious
OMG this looks awesome!!!
Erin @ Dinners, Dishes and Desserts
I never would have thought to make this in the slow cooker. What a great idea!
Donna @ The Slow Roasted Italian
Now that is what I call a simple meal packed with cheesy goodness.
Thanks Donna! It’s always a winner in our family! 🙂
Can this be thrown in the crockpot on low right away and just cooked longer? I am trying to figure out how to have it ready for Thanksgiving night, after I get home from the big meal at noon. I have my kids for supper that night, but won’t be home all day. Any suggestions?
I’m thinking that would be alright. If you could make sure you stir it at least once, if not twice throughout the cooking time it should work. 🙂