3ears of sweet cornkernels removed and reserved, cobs roughly chopped
4cupswater
Mac and Cheese
2Tbspunsalted butter
½small onionminced
1garlic cloveminced
1jalapeñochopped
2cupselbow macaroni
2 1/2-3cupscorn stock(or you can skip the corn stock steps and use vegetable stock or chicken stock)
2cupsshredded monterey jackplus 1/2 cup more for topping
¼cupfinely grated parmesan cheese
3Tbspheavy cream
Kosher salt and pepper
2Tbsppanko breadcrumbs
Instructions
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!
Enjoy!
Notes
*This can be doubled! Just need to use a larger pot.