Saturday, April 7, 2012

Corn Chowder Mac and Cheese

Not your ordinary macaroni and cheese!  This is loaded with a bunch of amazing ingredients. 

Love corn chowder so I had hoped it would be good as a mac and cheese.  We are big mac and cheese people here. This was delicious and approved by all here!  

Corn Chowder Mac and Cheese

2 cups pasta
2 1/2 cups milk, 1%
1 1/2 cups shredded cheddar cheese
1 tsp. salt
1/2 tsp. dijon mustard

6 oz. frozen corn kernels
4 slices of bacon, cooked and crumbled
1 sweet potato, peeled and thinly diced
1 small jalapeno, chopped
1/2 onion, chopped
1 tsp. garlic, minced
1 tsp. Old Bay seasoning

In a medium saucepan, add pasta and milk.  Bring to a simmer and then reduce heat to low and cover. Cook for 30 minutes or until pasta is soft, stirring often to make sure that the milk does not boil.  Remove from heat and add cheese, salt and mustard.  Stir well and set aside.

Meanwhile, in a pan, add corn, bacon, sweet potato, jalapeno, onion, garlic and old bay seasoning.  Cook over medium heat until vegetables are tender, about 5 minutes.  Stir mixture into the mac and cheese and serve. 

One Year Ago...

White Bean Hash with Eggs


  1. I said you did it again the other day and then you went and did it again!! YUMMY. Have you ever visited Jeanine at The Baking Beauties? She has amazing gluten free recipes and would probably have a suggestion or two regarding pasta.

  2. I love how this is jazzed up with corn and jalapeno! And sweet potato too! So many great flavors. Have you tried Gillian's brown rice pasta?

  3. Debbi, This sounds amazing! Mac & Cheese for adults and kids. Love it!! All the flavors sound amazing!

  4. I am really looking forward to making this!! As for Gluten Free pasta, we really love Tinkyada Brown Rice Pasta. My whole family prefers the brown rice pasta over the corn pasta.

  5. I'll admit GF pasta is really hard to get used to. But, the closest one we've found that we've liked is Tinkayda (might not be spelling right). Their elbow macaroni is pretty good. It is a brown rice pasta. But be careful not to overcook it, otherwise it will get really mushy:(

  6. Wow, this is very different! I love the corn, sweet potato, bacon, and jalapeno! It's been a long time since I had brown rice pasta, but I really enjoyed it. Have you tried that yet?

  7. I had a bit of an issue with the gluten free pasta at first. But then I discovered that not cooking it for as long as the package says helps. Some of it doesn't even taste different. I've been using the Tinkyada (spirals and spaghetti and penne) and the Hodgson Mill Penne. I have yet to find macaroni noodles that work though. Anyway, when the package calls for 16 minute cooking I take it out around 11 minutes and it's not bad at all!

  8. I used to only use Tinkyada pasta exclusively. As long as you take it out of the water al dente and rinse it in hot water it is almost as good. Brown Rice pasta's tend to get overdone. Corn pastas tend to harden back up when sitting. Corn is especially bad with cold pasta salads!!! We recently went organic and now use Bionaturae. It is made with Rice, Potato and Soy. My Italian mother was initially skeptical about the whole GF pasta thing but she really enjoys Bionaturae. If you want to try a sample, I would be glad to send you a package!! :-)

    Lisa @ Extraordinary Life

  9. Thanks for trying my recipe! Adding sweet potatoes sounds good. I absolutely love Tinkyada Brown Rice Pasta.