Reviewed: Nov. 12, 2009

I made one unintentional change to this recipe. I accidentally picked up 2 cans of creamed corn rather than 1 of creamed and 1 of whole kernel. It still turned out delicious. I was torn about whether to precook the macaroni because about half of the reviewers were adamant that you should and the other half said definitely do not. I decided to follow the recipe exactly and NOT precook. The macaroni was done to perfection. It's a mystery to me how we can all follow the same recipe, cook it at the same temp for the same length of time, and some get done and some do not. But my recommendation is to NOT precook it. Just adds to the time required to prepare and the number of dishes to wash. The one thing I will try next time is using less butter. While the dish wasn't at all greasy, I just keep thinking about how much fat is in a full stick of butter, even though I used light butter. We won't eat this too often because it's loaded with carbs, but it's a great dish to serve the grandchildren.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

WOW WOW WOW I love this! Little changes here: I precooked the macaroni and cut the butter to half a stick. Otherwise, followed the recipe to a "t". A new favorite at our house! THANK YOU!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lucy's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2009

Five star with modifications as follows. After reading reviews, I did a few things to create a bit healthier recipe without losing flavor. 1) Cut butter to 3/4 stick. 2) Use whole-wheat macaroni, and yes, pre-cook it. 3)use the drained off corn water as part of the water to pre-cook noodles for extra nutritional value. 4) Lastly, for part of the cheese, use fat-free shredded cheese and for the other half use regular shredded cheese in lieu of the processed cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

geekygirl

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

I thought this was a barely-OK dish. I made it exactly as written. Unfortunately I did drain the can of corn (I noticed after the fact that many reviewers said not to do so). And I've never seen 11.25 oz. cans of corn, so I measured out part of a 15.25 oz. can. For the "buttered" dish, I used a little canola oil cooking spray. After baking for the specified time, the macaroni was slightly undercooked. Worst of all, the dish was pretty oily (from the butter, I think). The flavor was kind of good, but if I were to make this again, besides maybe precooking the macaroni, I might double the cheese and halve the butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPOOTY

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

Absolutely delicious! My brother loves macaroni and cheese but usually refuses to eat corn, yet he inhales this dish! I put 4 slices of cheese on top after the first 30 minutes in order to give even more cheesiness Definately a good recipes for kids, but also for adults!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kisho

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

This recipe has been in my family for years. Our version also calls for 2 T. each of finely chopped green pepper & onion. Also, don't drain the corn. Bake it for the first 30 minutes covered, then stir well and remove the top for the last 30 minutes. No need to cook the macaroni and it thickens as it stands. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wereinks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Jason

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

This was a BIG hit with my family! But I also made a few changes. I cooked the noodles first and then added only 2 TBSP of butter and a splash of milk. I also heated everything on the stove. I melted 2 TBSP of butter with 1/2 to 3/4 cup of Cornflake Crumbs for topping!! I kept the temp at 350 for about 30 minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Muscatine, Iowa, USA

Living In: Bellevue, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

I've made this several times and it is a favorite for family get-togethers. The kids love it and it's so easy. I do pre-cook the macaroni about 4-5 minutes to shorten the time in the oven to 30 minutes and it also cuts down the starchy taste. I also use shredded sharp cheddar instead of velveeta, and sprinkle an additional 1/4 cup on top. It's a winner, and based on other reviews, next time I will try with less butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sunnyday

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

I make this recipe in the crock pot all the time and have NEVER cooked the pasta first. It turns out great everytime. I dump everything in and let it begin to heat, stirring occasionally. Works great for pot lucks at work or church. Great flavor and a real winner!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SMosher

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

I have been making this recipe for years and I have never had a problem with undercooked noodles, but I cook mine in a glass 9x13 in the microwave for about 25 minutes. As others have said, don't drain the liquid from the corn.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kabellalee

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

I made this last week and it was pretty good! I didn't use as much butter as called for as per other reviews, and the only thing that I did add to it was more pasta. I boiled the macaroni first, and when I put it in the pot of cheese it looked like there was all sauce and no pasta, so I boiled a little more and put it in. Not a good idea. :( It looked very soupy at first but once I added the extra pasta it wasn't nearly as creamy and by the time I baked it it wasn't creamy at all. It was still good, but I wouldn't add the extra again. A nice change to mac and cheese and I will be making it again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAG'S MOM

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2008

Love this recipe. I originally had it in a crock pot version and it was soft, creamy and yummy. Cook it on high for 4 -6 hours. The recipe I use has: 1 can of each cream and kernal corn (undrained), fill one of the cans with macaroni, fill the other can with cubed velveeta cheese, and add 1/4 cup chopped onion. I use half the butter. Dump it all in a crock pot and let the magic happen. Great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Patty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

My grandmother always put sweet onions in hers, it is delicious

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alisa S.A.

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

I make this, but I do cook the macaroni first and add the rest of the ingredients. I, also, just use half the butter and add a can of RoTel. Even my picky husband likes it and I have been asked to fix it tomorrow for Thanksgiving at a friend's house.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KathyB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

I've had this at potlucks before and it is delicious. I was so glad to find the recipe. Delicious and easy too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenifer

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Council Bluffs, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2006

I tried to make this for Thanksgiving, but it didn't turn out. I didn't drain the corn, but the macaroni was still crunchy after a little over an hour. I ended up leaving it at home. I did put it back in the oven when we returned and cooked it for another 20 minutes or so. The macaroni finally softened up, but it was a little dry. The taste was what I was looking for, so I'll probably try this again, but will cook my macaroni a little bit first.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KK's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 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.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

JANIEJANIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2006

Talk about comfort food! If you cut the time it takes to make this in half by boiling the mac for about 5 mins and heating all the other ingredients together on the stove and then mixing all together and baking for maybe 10-20 more minutes, this recipe is so easy. I just used shredded cheddar cheese, and I also added one diced onion & a bunch of bacon bits. I meant to make it as a side, but it ended up being a meal!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Alissa

Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

Living In: Queensbury, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2006

This recipe is very good, but only with a couple modifications. I cook the macaroni for about 5 minutes first, and I only add half the butter. Without these changes the macaroni is hard and it is greasy. With these two changes, it is a 5 star keeper!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Lucy's Mac and Corn

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!