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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
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Main Course
Servings
4
Equipment
1 stockpot
1 colander
1 large skillet
1 oven safe baking dish or cast iron skillet
Ingredients
US Customary
Metric
1x
2x
3x
▢
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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