Spicy & Sweet Corn Mac-N-Cheese

This is a great way to add sweet delicious corn to an already over the top mac-n-cheese!  You can add as much pepper as you like.  My peppers are extremely hot this year, so I only went with one.  Of course Jim added a chopped extra pepper to his.
  • 1 stick unsalted butter, plus more for dish
  • 1 1/4 cup Panko bread crumbs
  • 5 cups whole milk, warmed
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 1/2 cups grated sharp white cheddar cheese
  • 2 cups grated Gruyere cheese
  • 1 generous cup of sweet corn, fresh or frozen (I used corn from two ears)
  • 1 large jalapeño pepper, seeded and finely diced, two if you like it spicy
  • 1 pound elbow macaroni or fusili pasta

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside.  In a medium bowl melt 2 tablespoons of butter then add bread crumbs, stir to mix.  Set aside.

Cook pasta according to directions and set aside.
Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere, corn and pepper set cheese sauce aside.

Stir pasta into the reserved cheese sauce

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

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Categories: Pasta, Side Dishes, Vegetarian

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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