Description
Cornaroni is a comforting baked casserole combining cheesy macaroni noodles with cream style and canned corn. This easy-to-make dish features Velveeta and extra sharp cheddar cheeses for rich creaminess, baked to golden perfection. Perfect as a side or a main for family dinners, Cornaroni offers a creamy, cheesy texture with a sweet corn flavor that appeals to all ages.
Ingredients
Butter
- 1 stick butter
Pasta
- 1 1/2 cups macaroni noodles (uncooked)
Cheese
- 1 cup Velveeta cheese (cubed)
- 1/2 cup extra sharp cheddar cheese (shredded)
Corn
- 1 can cream style corn
- 1 can canned corn (undrained)
Instructions
- Preheat and melt butter: Preheat your oven to 350°F (175°C). Place the stick of butter in a 9x13-inch casserole dish and allow it to melt completely while the oven is heating.
- Mix ingredients: Once the butter has fully melted, stir in the uncooked macaroni noodles, cubed Velveeta cheese, cream style corn, and the canned corn along with its liquid. Mix everything thoroughly to combine all the flavors.
- Bake the casserole: Place the dish in the oven and bake uncovered for 35 to 45 minutes. Stir the casserole halfway through the baking time to ensure even cooking and prevent sticking. If the top starts browning too quickly, cover loosely with foil.
- Add shredded cheese and melt: When the macaroni noodles are tender and the casserole is mostly cooked, remove from oven and evenly sprinkle the shredded extra sharp cheddar cheese over the top. Return to the oven briefly to allow the cheese to melt before serving.
Notes
- Stirring the casserole during baking helps prevent noodles from sticking and ensures even cooking.
- If casserole browns too quickly, loosely cover with foil to avoid burning the top.
- Use a 9x13-inch casserole dish for optimal cooking and layering.
- Velveeta cheese gives a creamy texture; substitute with processed cheese if preferred.
- Leftover Cornaroni can be refrigerated and reheated for a quick meal.
