Corn Chowdah Mac 'n' Cheese

Recipe is from Rachael Ray.

• Ready In: 50 mins
• Serves: 6

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.