Lucy's Mac and Corn Recipe -
Lucy's Mac and Corn Recipe

Lucy's Mac and Corn

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"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 Edit and Save

Original recipe makes 6 - 8 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

Most Helpful Critical Review
Dec 03, 2003

I took this dish to my work place since our theme was "cafeteria food". Everybody loved it. But I have to admit it is pretty greasy....... I may have to cut the butter in half next time.....

Mar 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.

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.

Sep 17, 2004

i have made this recipe many times, but i find you do have to cook the macaroni ahead of time or it will turn out chewy.

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!

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.

Jun 25, 2010

I've been making this for a couple of years and it's always a crowd & kid favorite. NOTE: Do NOT drain the kernel corn - that liquid is needed for the macaroni. That's the best part of this dish. Open, dump, and bake! No draining or precooking needed!


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  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 671 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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