Okay, so I saw this recipe online for a macaroni and cheese corn casserole that you make in a crock pot. I love mac and cheese, and I love corn, so I figured, why not give it a shot? It looked pretty straightforward, so I gathered up my ingredients. I grabbed four cans of corn – two regular and two creamed – because that’s what I had in my pantry. Then, I got two cups of elbow macaroni from the box. For the cheese, I just used a block of Velveeta because it melts so nicely.
Getting Started
First things first, I plugged in my crock pot and turned it to high to let it preheat a little while I prepped everything else. I opened up all four cans of corn and dumped them right into the crock pot. I didn’t bother draining them because I figured the liquid would help cook the pasta.
Next, I added the two cups of dry macaroni straight into the pot with the corn. I gave it a quick stir to mix it all together.
The Cheesy Part
Now for the best part – the cheese! I took my block of Velveeta and just sliced it into big chunks. I didn’t really measure or anything, just eyeballed it. I placed the cheese slices on top of the corn and macaroni mixture in the crock pot. Then I gently pressed down on the cheese to kinda squish it into the other ingredients a bit.
Let it Cook
With everything in the crock pot, I just popped the lid on and let it do its thing on high. The recipe I saw online said to cook it for about 2-3 hours, or until the macaroni was cooked through and the cheese was all melty and gooey.
I checked on it a couple of times during the cooking process, giving it a little stir to make sure nothing was sticking to the bottom. After about 2 and a half hours, it looked perfect!
The Final Result
I turned off the crock pot and let it cool down for a few minutes before serving. The macaroni was cooked perfectly, the cheese was super melty, and the corn added a nice sweetness and texture. It was a really easy and tasty dish!
I served it up with some grilled chicken and a side salad, and it was a hit with the whole family. It was definitely a different take on traditional mac and cheese, but in a good way. I’ll probably make this again, maybe next time I’ll try adding some jalapenos for a little kick!
- Dumped four cans of corn into the crock pot.
- Added two cups of dry macaroni.
- Sliced a block of Velveeta cheese.
- Placed cheese slices on top of the corn and macaroni.
- Pressed down on the cheese.
- Cooked on high for about 2.5 hours.
- Stirred occasionally.
- Turned off the crock pot and let it cool.
- Served and enjoyed!
This was a super easy and pretty tasty experiment. If you’re looking for a simple and different side dish, you should totally try this out!
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