Corn Chowdah Mac 'n' Cheese

By boscobojo

Ingredients

• Salt and black pepper
• 1 lb. mezzi rigatoni, penne rigate or cavatappi pasta
• 4 ears corn husked
• olive oil, for drizzling
• 1/4 lb. bacon, chopped in 1/2 inch pieces
• 1 baking potato, peeled and diced into 1/4 to 1/2 inch pieces
• 1/2 Tbl. Old Bay Seasoning
• 2 stalks celery, chopped
• 1 red Chile 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 Tbl. butter
• 2 Tbl. flour
• 2 cups whole milk
• 1 tsp. dry mustard
• 1/2 About 1/2 tsp. cayenne pepper
• Few grates fresh nutmeg
• 1 cup grated parmigiano-reggiano cheese
• 1 1/2 cups shredded sharp yellow cheddar cheese

Preparation

Step 1

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

While the pasta is working, position a rack in the middle of the oven and preheat the broiler. Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

Heat a skillet over medium high heat. Add a drizzle of olive oil and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper town lined plate.

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

Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the four, 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.

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 to 5 minutes. Serve immediately.