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Spicy and Sweet Corn Mac-N-Cheese

Year after year since I started gardening I have grown chile and pepper plants.  Year after year I let my husband talk me in to growing way more pepper plants than the average family would **ever** need.  This year I held back and only grew a few plants, jalapeno, banana, bell, Serrano and poblano.  So with the abundance of pepper produce I am always looking of ways to use them up in recipes.
Including the peppers this is a great way to add sweet delicious summer corn to an already over the top mac-n-cheese.  You can add as much jalapeno pepper as you like.  My peppers are extremely hot this year, so I only went with one.  Of course my hubby added an extra pepper to his dish so it’s definitely a matter of how hot you like your food.

 

Spicy & Sweet Corn Mac-N-Cheese

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 -8

Ingredients

  • 1 stick unsalted butter plus more for dish
  • 1 1/4 cup Panko bread crumbs
  • 5 cups whole milk warmed
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 1/2 cups grated sharp white cheddar cheese
  • 2 cups grated Gruyere cheese
  • 1 generous cup of sweet corn fresh or frozen (I used corn from two ears)
  • 1 large jalapeño pepper seeded and finely diced, two if you like it spicy
  • 1 pound elbow macaroni or fusili pasta

Instructions

  • Heat oven to 375 degrees.
  • Butter a 3-quart casserole dish; set aside.
  • In a medium bowl melt 2 tablespoons of butter then add bread crumbs, stir to mix, and set aside.
  • Cook pasta according to directions and set aside.
  • Melt remaining 6 tablespoons butter in a deep skillet over medium heat.
  • When butter bubbles, add flour and cook, whisking for about 1 minute.
  • While whisking, slowly pour in milk.
  • Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere, corn and pepper set cheese sauce aside.
  • Stir pasta into the reserved cheese sauce.
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere and breadcrumbs over top.
  • Bake until browned on top, about 30 minutes.
  • Transfer dish to a wire rack to cool 5 minutes; serve hot.

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4 comments on “Spicy and Sweet Corn Mac-N-Cheese”

  1. My family enjoyed it and I don’t think they realized there was corn in it. But I will use more cheese the next time.

  2. Avatar photo
    nancy merrriman

    well, I see I have contacted you already. If it isn’t directly in front of me, then I don’t have a need to remember.
    thanks for the tip on wordpress, I will defiantly check it out.
    Not everyone gets a redo in life, so I try to make good use of my time and efforts.

  3. Avatar photo
    nancy merrriman

    I admire the fact that you took cooking on as part of your responsibility to your family. I have recently started to blog, mainly to get some of my favorite recipes in one place for my family. After 45 years of cooking, I have plenty of things to share.
    You have a lovely site. I certainly hope I can develop my efforts into something as nice as yours.
    with regards
    Nona

    1. Hi Nancy,
      Thank you for the compliment. Just signed up at your blog. Wow, you have had a tuff time, sorry to hear that. Cooking can be so therapeutic and relaxing. I bet you have wonderful recipes, I will look forward to trying them out. The gentlemen that I used to help me fine tune my blog (which I loved) is giving an online workshop for wordpress bloggers. You check it out and see if you might find it helpful. Here is the link. http://zestyblogconsulting.com/wordpress-workshops/
      xo, Amy

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