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+ servings
Summer Corn Mac and Cheese

Summer Corn Mac and Cheese

This creamy baked macaroni and cheese combines sweet summer corn with smoky bacon and spicy jalapenos.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Equipment

  • 1 stockpot
  • 1 colander
  • 1 large skillet
  • 1 oven safe baking dish or cast iron skillet

Ingredients
 
 

  • 8 oz shell pasta
  • 6 strips bacon, chopped
  • 2 cups fresh corn
  • 1 jalapeno, diced, remove seeds for less heat if desired
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1 1/2 cups heavy cream
  • 2 cups cheddar cheese, grated, plus extra for topping

Instructions
 

  • Preheat oven to 400 degrees.
  • Cook your pasta according to the package directions for al dente and then drain well.
  • Heat a large skillet over medium heat. Add bacon. Allow it to cook until crispy and then remove from the pan to a paper towel lined plate.
  • Add the garlic, jalapenos, and fresh corn to the bacon drippings and sauté for 5 minutes until the corn is cooked through but still crisp.
  • Add in the heavy cream and shredded cheese. Whisk until the cheese has melted and the sauce has thickened.
  • Add the bacon and pasta into the sauce. Stir to combine.
  • Pour the macaroni and cheese into an oven safe baking dish. Top with extra shredded cheese.
  • Bake for 15-20 minutes until the top is golden brown and the mac and cheese is bubbly.
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