Creamed Corn Mac and Cheese
User Reviews
5
-
Prep Time
20 mins
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Cook Time
40 mins
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Servings
4
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Calories
885 kcal
Creamed Corn Mac and Cheese
Description
This Creamed Corn Mac and Cheese starts by boiling elbow pasta to a firm but tender consistency. The pan sauce begins with melting butter to soften shallots and garlic, then cooking fresh corn with a touch of sugar to enhance its natural sweetness. A portion of this corn mixture is set aside while the rest is thickened with flour to create a roux base.
Whole milk is slowly incorporated to form a creamy sauce that thickens enough to coat the back of a spoon. After removing from heat, shredded Swiss and white cheddar cheeses are thoroughly stirred in, adding complex flavors and smoothness to the mixture. The cooked pasta is combined with the sauce and reserved corn to maintain texture and freshness.
The dish offers a balance between creamy cheese and sweet, crunchy corn, making it a satisfying twist on traditional mac and cheese. It's hearty enough to serve as a main or a complement to other dishes.
This recipe yields about one quart of the finished mac and cheese, providing enough quantity for several servings.
Ingredients
- 1 pound dry elbow macaroni
- 4 ½ tablespoons butter unsalted
- 1 shallot minced
- 1 garlic clove, minced
- 2 cups corn kernels from 3 to 4 ears of corn, fresh
- ½ teaspoon sugar
- 3 ½ tablespoons all-purpose flour
- 1 ⅔ cups milk whole
- 5 ounces swiss cheese shredded
- 2 ounces cheddar cheese shredded, white
- salt cracked, to taste
- black pepper cracked, to taste
Instructions
- Fill a large pot with water and bring to a boil over high heat.
- Add a small handful of salt and macaroni and stir together.
- Boil macaroni until al dente, 8 to 10 minutes, stirring occasionally.
- Remove macaroni from heat and reserve 1 cup of the pasta water.
- Drain pasta and rinse with cold water to stop cooking.
- Place pot back over medium heat and melt butter. Add shallot and garlic and sauté for 3 to 4 minutes. Season with salt and pepper.
- Add corn and continue to sauté for 3 to 4 minutes. Sprinkle sugar over corn mixture and continue to sauté for an additional minute.
- Remove ⅔ cup corn mixture from pot and set aside.
- Sprinkle flour over corn mixture remaining in pot and stir together until there are no raw lumps of flour left, 3 to 4 minutes.
- Slowly stir milk into the flour mixture and continue to stir together until mixture is smooth and begins to simmer and thicken enough to coat the back of a spoon.
- Remove pot from heat and stir in the shredded swiss followed by the cheddar, slowly and in small handfuls, until all the cheese has been added and melted into a smooth sauce. Season with salt and pepper.
- Fold in the cooked macaroni until fully incorporated and any of the reserved pasta water as needed if the mixture is too thick, 2 tablespoons at a time, until the macaroni and cheese is creamy and smooth.
- Adjust seasonings, stir and top with reserve corn mixture. Serve.
Notes
- This recipe yields approximately 1 quart of finished mac and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 885 kcal
% Daily Value*
| Calories | 885kcal | 44% |
| Carbohydrates | 113g | 38% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 92mg | 31% |
| Sodium | 221mg | 9% |
| Potassium | 657mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1138IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 525mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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