One ingredient makes it extra creamy.

Published on December 16, 2025

Credit:

Jake Sternquist / Food Styling: Shannon Goforth

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Side dishes don't get much easier—or more scrumptious—than this extra-cheesy dump-and-bake version of mac and cheese. Everything is dumped together in one dish, with all that extra creaminess coming from cubed Velveeta cheese baked in (plus extra cheddar stirred in after baking). There's no precooking for the pasta either! The liquid from the canned corn cooks the elbow macaroni to al dente perfection. It's the kind of casserole your family and friends will request for every potluck and celebration.

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Ingredients

  • Nonstick cooking spray

  • 2 (15.25-oz.) cans whole kernel corn, undrained

  • 2 (14.75-oz.) cans cream-style sweet corn

  • 2 cups dried elbow macaroni

  • 1/4 tsp. black pepper

  • 1 lb. pasteurized cheese product (Velveeta) or American cheese, cut into cubes

  • 1/4 cup finely chopped onion

  • 1 Tbsp. minced fresh jalapeño pepper (optional)

  • 2 cups shredded cheddar cheese (8 oz.)

Directions

  1. Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with cooking spray. In prepared dish combine next six ingredients (through onion) and jalapeño (if using). Bake, covered, 30 minutes. Remove from oven; stir.


  2. Bake, uncovered, 15 minutes more. Remove from oven; stir in cheddar. Bake, uncovered, until cheese is melted, about 5 minutes more. Let stand 10 minutes before serving. (Mixture thickens during standing.)