Corn Chowdah Mac 'n' Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe is from Rachael Ray. Ingredients:
salt and black pepper |
1 lb mezzi rigatoni pasta, penne rigate or 1 lb cavatappi pasta |
4 ears corn, husked |
olive oil, for drizzling |
1/4 lb bacon, chopped into 1/2-inch pieces |
1 baking potato, peeled and diced into 1/4- to 1/2-inch pieces |
1/2 tablespoon old bay seasoning |
2 stalks celery, chopped |
1 red chili pepper, seeded and chopped |
1 small red bell pepper, chopped into 1/4-inch cubes |
1 small red onion, finely chopped |
4 garlic cloves, finely chopped |
1 few sprigs thyme, chopped |
3 tablespoons butter |
2 tablespoons flour |
2 cups whole milk |
1 teaspoon dry mustard |
1/2 teaspoon cayenne pepper |
3 grates fresh nutmeg |
1 cup grated parmigiano-reggiano cheese |
1 1/2 cups shredded sharp cheddar cheese |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain and return to the pot. While the pasta is working, position a rack in the middle of the oven and preheat the broiler. Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.
2. Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
3. Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chile pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.
4. Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the parmigiano-reggiano.
5. Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3 to 5 minutes. Serve immediately.
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