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.
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