Sweet Corn and Bacon Skillet Mac and Cheese Recipe

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.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *