It’s finally here…..

Standard

So I told you that I was waiting on Rachael Ray’s website to catch up so I could link to the dishes that I really enjoyed and……. it’s finally here!  I know I’ve been posting a lot of Rachael, but I just can’t help myself I love her and her cooking!  Here is the recipe for the Mac N Cheese that Will and I devoured a few weeks ago.

 

 

Corn Chowdah Mac n’ Cheese

  • Salt and black pepper
  • 1 lb. mezzi rigatoni, penne rigate or cavatappi pasta
  • 4 ears corn, husked
  • EVOO, 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 tbsp. Old Bay Seasoning (half a palmful)
  • 2 stalks celery, chopped
  • 1 red chile pepper, such as fresno, seeded and chopped
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped

    Rachael Ray's Corn Chowdah Mac n' Cheese

  • A few sprigs thyme, chopped
  • 3 tbsp. butter
  • 2 tbsp. flour
  • 2 cups whole milk
  • 1 tsp. dry mustard
  • About 1/2 tsp. cayenne pepper
  • Few grates fresh nutmeg
  • 1 cup grated parmigiano-reggiano cheese
  • 1 1/2 cups shredded sharp yellow cheddar cheese

 

 

Preparation:

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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s