Corn Chowdah Mac 'n' Cheese

Yuuuuuuuuuuum. Yum.

Corn Chowdah Mac 'n' Cheese
Courtesy of Rachael Ray



Salt and black pepper
1 pound mezzi rigatoni, penne rigate or cavatappi pasta
4 ears corn, husked
Extra-virgin olive oil, for drizzling
1/4 pound bacon, chopped into 1/2-inch pieces
1 baking potato, peeled and diced into 1/4- to 1/2-inch pieces
1/2 tablespoon Old Bay Seasoning (half a palmful)
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 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 teaspoon dry mustard
About 1/2 teaspoon cayenne pepper
Few grates fresh nutmeg
1 cup grated Parmigiano-Reggiano cheese
1 1/2 cups shredded sharp yellow cheddar cheese

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 extra-virgin olive oil and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper-towel-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 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.

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.