Macaroni Cheese Corn Bake

Name: Macaroni Cheese Corn Bake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 can whole corn (DO NOT DRAIN!); 1 can cream style corn; 1 cup macaroni, dry; 1 cup Velveeta cheese, cubed; 1 stick butter, cubed

A classic Midwest side dish is this Macaroni Cheese Corn Bake casserole.

When I was in Kindergarten, my teacher (who also happened to be my aunt and godmother…. Hey Aunt Bonnie!) had each student submit a favorite family recipe. She combined each child’s submissions into a class cookbook that we then gave to our moms as a Mother’s Day present. (P.S. Some twenty plus years later my artistic and handwriting abilities have not improved much.)

There were some great recipes in that book, but the recipe that my family still makes to this day (probably more than Butterfinger Dessert I submitted) was the Macaroni Cheese Corn Bake from my classmate, Jordan. It is a great side dish that is a Midwest classic and wonderful to make for a potluck.

I most recently made this Macaroni Cheese Corn Bake for our Scheuring Family Reunion that was held a few weeks ago. Unfortunately, I was caught up in talking and missed being in the first wave or two to go through the food line. By the time I reached my food contribution of this casserole dish, all that was left was a dollop stuck to the inside of the serving spoon. Needless to say, I finished it off!

The macaroni is put in uncooked, and as the dish bakes, the noodles absorb the liquid given off by the corn and butter. Hey, I didn’t say this is a low-calorie dish!

And please don’t shy away from using Velveeta. It makes this dish the classic that it is.

The recipe is a simple one. 1 can of this 1 can of that… cuppa this… cuppa that….. and 1 stick of butta to make it all betta! Good thing, because if you take this to a potluck people will be begging you to share the recipe.