Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
- 12 ounces short-cut pasta (elbow macaroni, gemelli, shells, penne, etc.)
- 4 slices thick-cut bacon, chopped
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 2 ½ cups milk* 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup frozen or canned sweet corn, thawed and drained
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package directions for al dente.
- Drain and set aside.
2. Cook the bacon
- Place the chopped bacon in a large skillet over medium heat.
- Cook until crispy, about 5-7 minutes.
- Transfer bacon to a paper towel-lined plate and reserve the bacon grease.
3. Make the cheese sauce
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour and continue to cook for about 1 minute, until the mixture is smooth and bubbly.
- Gradually whisk in the milk, salt, pepper, and nutmeg.
- Bring the sauce to a simmer, stirring frequently, and allow it to thicken for about 3-5 minutes. Once thickened, turn off the heat.
4. Combine the ingredients
- Stir in the cooked pasta, corn, bacon, cheddar cheese, and Monterey Jack cheese into the sauce.
- Mix until everything is well combined and the cheese is melted and creamy.
5. Serve and enjoy
- Taste and adjust seasonings if needed.
- Serve immediately and enjoy the warm, cheesy goodness!
Tips
Don’t overcook the pasta. Al dente pasta will hold its shape better in the cheesy sauce.
Cheese matters: Use good quality cheeses for a richer flavor.
Spice it up: Add a pinch of cayenne pepper for a kick.
Add-ins: Consider adding some diced jalapeno peppers, chopped green onions, or crumbled cooked sausage for extra layers of flavor.
