Corn Chowdah Mac 'n' Cheese

Name: Corn Chowdah Mac 'n' Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: salt and black pepper; 453.59 g mezzi rigatoni pasta, penne rigate or 453.59 g cavatappi pasta; 4 ear corn, husked; olive oil, for drizzling; 113.39 g bacon, chopped into 1/2-inch pieces; 1 baking potato, peeled and diced into 1/4- to 1/2-inch pieces; 7.39 ml Old Bay Seasoning; 2 stalk 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; 44.37 ml butter; 29.58 ml flour; 473.18 ml whole milk; 4.92 ml dry mustard; 2.46 ml cayenne pepper; 3 grates fresh nutmeg; 236.59 ml grated parmigiano-reggiano cheese; 354.88 ml shredded sharp cheddar cheese

Submitted by Pinay0618

"Recipe is from Rachael Ray."

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Ready In:: 50mins
Ingredients:: 21
Serves:: 6

ingredients

salt and black pepper
453.59 g mezzi rigatoni pasta, penne rigate or 453.59 g cavatappi pasta
4 ear corn, husked
olive oil, for drizzling
113.39 g bacon, chopped into 1/2-inch pieces
1 baking potato, peeled and diced into 1/4- to 1/2-inch pieces
7.39 ml Old Bay Seasoning
2 stalk 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
44.37 ml butter
29.58 ml flour
473.18 ml whole milk
4.92 ml dry mustard
2.46 ml cayenne pepper
3 grates fresh nutmeg
236.59 ml grated parmigiano-reggiano cheese
354.88 ml shredded sharp cheddar cheese

directions

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.
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.
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.
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.
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.