This recipe hails from my Aunt Cheri. My siblings, cousins and I beg her to make for every family function, and she kindly begs for us to let her bring something else. I guess it would get old making the same ol' dish every time the family convenes, but we can't help it. No one makes Corny Macaroni like my aunt (not that it's difficult by any means).
A few weekends ago, Andi and I hosted the cabin neighbors at our place for a rotisserie chicken dinner. Andi suggested I whip up a pan of Corny Macaroni as an accompaniment to our meal, and I couldn't think of a reason not to. As always, it was delish and a big hit at the party.
Recipe courtesy of: my Aunt Cheri
4 cans corn (drained)
2 cans cream corn (undrained)
1 stick margarine
3 cups elbow macaroni (uncooked)
Velvetta cheese, cut in small chunks (1/3-1/2 of the large-sized box)
Drain 4 cans of regular corn, then pour contents into a mixing bowl. Stir in 2 cans of undrained cream corn.
Cut one stick of butter into chunks and add into the corn.
Cut up half of a block of Velveeta cheese into chunks, and add to the corn/butter mixture.
Stir 3 cups of uncooked elbow macaroni noodles into the corn/butter mixture.
Dump mixture into a greased 9x13 pan.
Bake uncovered in a 350 degree oven for about an hour, stirring mixture about half-way through cooking time.