Sweet Corn and Jalapeño Mac and Cheese
- Small sauce pot
- Large skillet
- 3 ears of sweet corn kernels removed and reserved, cobs roughly chopped
- 4 cups water
Mac and Cheese
- 2 Tbsp unsalted butter
- ½ small onion minced
- 1 garlic clove minced
- 1 jalapeño chopped
- 2 cups elbow macaroni
- 2 1/2-3 cups corn stock (or you can skip the corn stock steps and use vegetable stock or chicken stock)
- 2 cups shredded monterey jack plus 1/2 cup more for topping
- ¼ cup finely grated parmesan cheese
- 3 Tbsp heavy cream
- Kosher salt and pepper
- 2 Tbsp panko breadcrumbs
- For the corn stock, in a small sauce pot, add chopped corn cobs and cover with water. Bring to a boil and reduce to a simmer, and cook for at least 30 minutes, up to 2 hours. Strain. (you will need 2 1/2- 3 cups of the stock for the recipe)
- For the mac, in a large skillet, heat butter over medium heat until melted. Add in onions, garlic, and jalapeño and cook until softened. Season with salt.
- Add in elbows and stir to coat.
- Add in about 1/3 of the stock and cook over medium heat, stirring until most of the liquid is evaporated.
- Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
- Reduce heat to low and stir in fresh corn kernels and cheeses until fully melted.
- Season to taste with salt and pepper.
- Stir in cream.
- Pour into a small greased baking dish and top with the 1/2 cup extra monterey jack cheese. Sprinkle on panko.
- Turn on broiler to high. Place mac and cheese under the broiler and broil until golden, about 5 minutes. Keep an eye on it!
*This can be doubled! Just need to use a larger pot.
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