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Lucy's Mac and Corn

Lucy's Mac and Corn

Casey

Casey

This recipe came from my high school cafeteria's cook, Lucy. It's my favorite school lunch dish! (Casey's mom has found that 1/2 stick of margarine and reduced-fat Velveeta results in an equal taste with less fat.)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

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  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

noahsmom
130

noahsmom

4/14/2006

With just a few changes this recipe is awesome! DEFINITELY cook the pasta first, then add butter and cheese. Stir to allow some melting. Then add the corns. This cut the cooking time to 15 minutes covered and 15 minutes uncovered (I added some milk and stirred before the last 15 minutes). I did reduce the butter a little. I used some leftovers from the Best Slow Cooker Creamed Corn recipe. This recipe is very adaptable. I used the cheeses I had which was some American slices and some grated Cheddar.

Jason
101

Jason

3/16/2009

YUMMO! Super Easy and always a crowd pleaser. You should NOT drain the corn - the liquid will cook the noodles. Also, I typically make in a crockpot, on low for about 3-4 hours. My family has been making this recipe for the last 10 years and once someone has it, they EXPECT that we bring it to the next potluck. It has become a staple at holiday dinners.

JANIEJANIE
89

JANIEJANIE

11/19/2006

This is a very good recipe for a group of kids. You DO NOT need to cook the macaroni first, as others have said. The trick is DO NOT DRAIN the corn. Dump everything together and cook for the length indicated and it wonderful and creamy. I did cut down the butter to 3/4 stick. If you don't think you'll like the taste of corn mixed with mac and cheese, you won't like this.

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