Bacon & Sweet Corn Mac N' Cheese
Ingredients
Ingredients:
- ¼ cup onion, minced
- 5 tablespoons butter
- 1 tablespoon of reserved bacon fat
- 1/3 cup flour
- 3½ cups half and half
- ½ lb. block Monterey Jack cheese, shredded (2 cups), divided
- ½ cup Parmesan cheese
- 2 teaspoons dry mustard powder
- ½ teaspoon seasoned salt (adjust to taste)
- ¼ teaspoon pepper (adjust to taste)
- 1 (15 oz.) can sweet corn, drained or 2 cups frozen sweet corn, drained
- 1 lb. cellentani/cavatappi or other shape pasta, cooked to al dente and drained
- 1 lb. smoked bacon, cooked, chopped, divided
- ½ cup green onions
Instructions
Directions:
- In a large saucepan or stock pot, reheat reserved bacon fat over medium heat, add butter.
- Add onion and sauté for 5 – 7 minutes until translucent and tender.
- Add flour and stir for 1 minute to cook raw flour taste out. Whisk in half and half.
- Reduce heat to medium low and simmer until mixture is reduced by one-fourth and has thickened.
- Stir or whisk in 1 and 2/3 cups of Monterey Jack and cheddar cheeses, and Parmesan cheese until melted, creamy and thickened. Add mustard powder. Season to taste with salt and pepper, mix well.
- Stir in corn, cook 1 minute more. Remove from heat and gently stir in cooked and drained pasta and ¾ of chopped bacon.
- Pour mixture into greased 9x13-inch baking dish. Cover with remaining cheese.
- Bake at 350° F for 20 minutes, or until cheese is bubbly and slightly golden brown. Serve warm, garnish with remaining bacon and chopped green onions.
* Available select days/times at the fair.
Notes
Recipe by Cristen Clark, Food & Swine
Photo courtesy of the Iowa Food & Family Project
Servings: 6 – 8 // Prep Time: 20 min // Cook Time: 20 min