Description

This Loaded Mac & Cheese Corn Casserole is a comforting and hearty dish that combines creamy cheddar and Swiss cheese sauce with tender pasta, sweet corn, and crispy bacon. Topped with buttery seasoned breadcrumbs and scallions, it’s a perfect side or main for family dinners or potlucks.

Ingredients

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

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Instructions

Cook Pasta: Cook the pasta according to the package directions until al dente. Drain well and set aside while you prepare the cheese sauce.
Prepare Cheese Sauce: In a large skillet over medium-low heat, melt 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it’s thickened and lightly golden. Slowly whisk in the warm milk and continue cooking 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. Mix until the cheese is fully melted, then fold in half of the chopped scallions and all of the frozen corn.
Combine Pasta and Sauce: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Add the cooked pasta to the dish, then pour the cheese sauce over it. Stir gently to combine everything evenly.
Make 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. Evenly sprinkle this mixture over the top of the casserole for a crunchy, flavorful crust.
Bake and Broil: Bake the casserole for 20 minutes at 350°F. Then increase the heat to low broil and bake for an additional 3-5 minutes until the topping is golden brown and crisp. Remove from the oven and let the casserole stand for 5-10 minutes before serving to allow it to set.

Notes

Use whole milk warmed slightly for a smooth sauce; avoid cold milk which can cause lumps.
Frozen corn can be used directly; no need to thaw before adding to sauce.
For extra crisp bacon, bake or pan-fry before crumbling.
Seasoned breadcrumbs add flavor, but plain breadcrumbs can be used with added seasoning if preferred.
Allowing the casserole to rest after baking helps the sauce thicken and hold together better when serving.
Consider using gluten-free flour and pasta for a gluten-free version, adjusting cook times accordingly.