Categories: Macaroni and Cheese, Main Dish, Rachael Ray

Ingredients

• Salt and black pepper
• 1 pound mezzi rigatoni, penne rigate or cavatappi pasta
• 4 ears corn, husked
• Extra virgin olive oil (EVOO), for drizzling
• 1/4 pound bacon, chopped into 1/2-inch pieces
• 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
• 1/2 tablespoon Old Bay Seasoning (half a palmful)
• 2 stalks celery, chopped
• 1 red chili pepper, such as Fresno, seeded and chopped
• 1 small red bell pepper, chopped into 1/4-inch cubes
• 1 small red onion, finely chopped
• 4 cloves garlic, finely chopped
• A few sprigs thyme, chopped
• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1 teaspoon dry mustard
• About 1/2 teaspoon cayenne pepper
• A few grates fresh nutmeg
• 1 cup grated Parmigiano Reggiano cheese
• 1 1/2 cups shredded sharp yellow cheddar cheese

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

2. While the pasta is working, position a rack in the middle of the oven and pre-heat the broiler.

3. Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

4. Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

5. Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

6. Meanwhile, melt the butter in a medium size saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the Parmigiano Reggiano.

7. Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3-5 minutes. Serve immediately.

Email to a friend | Print this recipe | Back