Sweet Corn Mac and Cheese
Sweet corn mac and cheese is creamy, cheesy, and packed with fresh corn. It's a perfect summer into fall side dish for barbecue and family meals.
Servings: 6
Equipment
- 2 quart casserole or gratin dish mine measures 9x11
Ingredients
- 8 ounces elbow pasta, uncooked
- 1/2 medium white onion
- 1 Tbsp olive oil
- 2 1/2 cups fresh corn kernels, divided, this is approximately 2-3 ears of corn.
- 2 Tbsp butter
- 1 1/2 Tbsp flour
- 1 1/2 cups milk, I like whole milk
- 3/4 cup freshly shredded Parmesan cheese, divided
- 1 1/4 cups shredded Italian cheese blend, divided
- salt and pepper
Instructions
- Preheat your oven to 350F. Lightly grease your baking dish.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Meanwhile, heat the olive oil in a large, heavy bottomed sauté pan or Dutch oven.
- Dice the onion and add it to the olive oil. Cook over medium/low heat until the onion is soft and translucent.
- Add 1 1/2 cups of the corn kernels (reserve the remaining cup), and sauté for another 2 minutes or so. Season with salt and pepper to taste.
- Move the corn to one side of the pot, and on the other side, add the butter. When it is melted, sprinkle the flour over it, and mix or whisk together until it is smooth to make a roux. (It's fine if a little bit of the onion/corn mixture gets mixed in). Let it bubble gently for about 2 minutes, then fold everything together.
- Carefully spoon the corn mixture into a blender. Add the milk, and blend until the mixture is very smooth. (Note: always use caution when blending hot ingredients. The milk is added cold which should cool everything down, but it's always a good idea to be careful regardless).
- Return the pureed corn mixture to your pot on the stovetop and heat everything gently over medium heat, stirring frequently. Heat until it almost comes to a boil, but don't let it boil.
- Set aside 1/4 cup of the shredded Parmesan and 1/4 cup of the shredded Italian cheese to top your casserole later. Lower the heat to low, and begin to slowly add the rest of the shredded cheeses. I do this a little at a time at first, stirring in between additions, to help keep the sauce smooth.
- Once the cheese has been incorporated, taste the sauce and adjust the salt and pepper. Then pour the sauce over the drained pasta, along with the 1 cup reserved corn kernels. Toss everything together and add it to your baking pan.
- Top with the reserved shredded cheese, and bake for about 30-35 minutes until the top is light golden brown and the sauce is bubbling around the edges.
Notes
Double the recipe for a crowd.
Nutrition
Calories: 427 kcal · Carbohydrates: 48 g · Protein: 20 g · Fat: 19 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.2 g · Cholesterol: 31 mg · Sodium: 301 mg · Potassium: 344 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 482 IU · Vitamin C: 4 mg · Calcium: 283 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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