Print

Pioneer Woman Macaroni Corn Casserole

Pioneer Woman Macaroni Corn Casserole - recipe card
Print Recipe

This creamy, cheesy casserole combines tender elbow macaroni with sweet corn in a rich, velvety sauce, topped with a golden buttery cracker crust. Each bite delivers a perfect balance of savory Cheddar, subtle heat from cayenne, and a satisfying crunch from the topping.

Ingredients

Scale
  • 2 cups elbow macaroni (about 8 oz)
  • 1 tablespoon unsalted butter, plus 2 tablespoons for topping
  • 1/2 cup onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 cup sharp Cheddar cheese, shredded (4 oz)
  • 1/2 cup crushed butter crackers (such as Ritz, about 12 crackers), for topping
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 375°F / 190°C. Bring a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook until just al dente, about 7 minutes — it will continue cooking in the oven. Drain well and set aside.
  2. While the pasta cooks, melt 1 tablespoon butter in a large oven-safe skillet or sauté pan over medium heat. Add finely diced onion and red bell pepper, stirring occasionally, until softened and translucent, about 4-5 minutes. The vegetables should release their moisture but not brown.
  3. Sprinkle the 2 tablespoons of flour over the cooked vegetables and stir constantly for 1 minute until the flour is fully incorporated and no dry patches remain. Cook just until the mixture smells nutty, about 30 seconds — this eliminates raw flour taste and ensures a smooth sauce.
  4. Gradually pour in the whole milk while whisking vigorously to prevent lumps. Add kosher salt, black pepper, and cayenne if using. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. The sauce should bubble gently but not scorch.
  5. Reduce heat to low and stir in the drained corn and 3/4 cup of the shredded Cheddar cheese (reserve 1/4 cup for topping). Whisk until the cheese melts completely into a cohesive, creamy sauce. Remove from heat and stir in the heavy cream for added richness.
  6. Add the cooked, drained macaroni to the cheese sauce and fold gently with a rubber spatula until every piece of pasta is evenly coated. The mixture will look very creamy — it should be slightly looser than desired because the pasta will absorb some liquid during baking.
  7. Transfer the entire mixture to a 2-quart (8×8-inch) baking dish if not already using an oven-safe skillet. Spread it into an even layer. Sprinkle the reserved 1/4 cup Cheddar cheese evenly over the top.
  8. In a small bowl, combine the crushed butter crackers and the remaining 2 tablespoons butter, melted. Toss with a fork until the crumbs are evenly coated. Sprinkle this mixture over the cheese layer, covering the surface completely.
  9. Place the casserole on the middle rack of the preheated oven and bake for 20-22 minutes, until the sauce is bubbly around the edges and the topping is deep golden brown. If you desire a darker crust, switch to the broiler for the final 1-2 minutes, watching closely to avoid burning.
  10. Remove the casserole from the oven and let it rest on a wire rack for 7-10 minutes. This rest allows the sauce to set up so serving slices hold their shape. Serve warm, scooping through the crunchy topping to get every texture in each portion.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the casserole (without the cracker topping) and freeze for up to 2 months; thaw overnight in the refrigerator, then add topping and bake. Reheating: Reheat single portions in the microwave on high for 1-2 minutes, or reheat the entire casserole at 350°F / 177°C for 15-20 minutes until warmed through. For best texture, add a splash of milk before reheating to restore creaminess. Buttery cracker topping will soften upon reheating; for crispness, toast under the broiler briefly.

Nutrition

Keywords: macaroni corn casserole, Pioneer Woman recipe, creamy corn casserole, baked macaroni and corn, Cheddar corn pasta, Southern-style casserole, weeknight dinner, comfort food, vegetarian casserole, easy casserole recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-macaroni-corn-casserole/