Creamy Mac and Cheese with Jalapeno and Corn
Macaroni and cheese - every cook's secret weapon. No picky eater can resist it! This Creamy Mac and Cheese with Jalapeño and Corn is a little spicy, a little sweet, and very, very cheesy. Yum!
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 fusilli 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 jalapeño. 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.