Corn Chowdah Mac 'n' Cheese Recipe

Name: Corn Chowdah Mac 'n' Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 14 lb bacon, chopped into 1/2-inch pieces; 1 baking potato, peeled and diced into 1/4- to 1/2-inch pieces; ½ 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; ½ teaspoon cayenne pepper; 3 grates fresh nutmeg; 1 cup grated parmigiano-reggiano cheese; 1 ½ cups shredded sharp cheddar cheese

Servings: persons

salt and black pepper
1 lb mezzi rigatoni pasta, penne rigate or 1 lb cavatappi pasta
4 ears corn, husked
olive oil, for drizzling
14 lb bacon, chopped into 1/2-inch pieces
1 baking potato, peeled and diced into 1/4- to 1/2-inch pieces
½ 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
½ teaspoon cayenne pepper
3 grates fresh nutmeg
1 cup grated parmigiano-reggiano cheese
1 ½ cups shredded sharp cheddar cheese

1
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.
2
Drain and return to the pot.
3
While the pasta is working, position a rack in the middle of the oven and preheat the broiler.
4
Place a small bowl upside down in a large bowl.
5
Stand each ear of corn on the small bowl and scrape down the kernels.
6
Heat a skillet over medium-high heat.
7
Add a drizzle of EVOO and the bacon and cook until crisp.
8
Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
9
Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally.
10
Add the celery, chile pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper.
11
Cook, stirring occasionally, until softened, 8 to 10 minutes.
12
Meanwhile, melt the butter in a medium saucepan over medium heat.
13
Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper.
14
Cook until the sauce coats a spoon thickly; lower the heat to low.
15
Stir in the parmigiano-reggiano.
16
Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together.
17
Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3 to 5 minutes.
18
Serve immediately.

9769

kcal

Calories

706

Fat

178

Carbs

636

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: salt and black pepper, 1 lb mezzi rigatoni pasta, penne rigate or 1 lb cavatappi pasta, 4 ears corn, husked, olive oil, for drizzling, and more.

Yes, Corn Chowdah Mac 'n' Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Chowdah Mac 'n' Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions