Corn Chowdah Mac N Cheese By Rachael Ray Recipes

NORTH COUNTRY CORN CHOWDER (RACHAEL RAY)

North Country Corn Chowder (Rachael Ray) image

This comes from Rachael Ray's "Comfort Foods" 30-minute meals series. There are a bunch of corn chowder recipes here but I like the idea of Old Bay in this one.

Provided by HisPixie

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
3 potatoes, peeled and diced (medium)
1 onion, chopped (medium)
3 stalks celery, chopped (from heart of stalk)
1 red bell pepper, seeded and chopped (small)
2 bay leaves (fresh or dried)
1 tablespoon Old Bay Seasoning
coarse salt & pepper, to taste
3 tablespoons flour
10 ounces corn kernels, frozen, thawed and drained
15 ounces chicken broth
1 quart whole milk (may use 1%)
4 scallions, chopped, as garnish

Steps:

Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.

Nutrition Facts : Calories 326.5, Fat 13.1, SaturatedFat 4.2, Cholesterol 16.3, Sodium 330, Carbohydrate 43.5, Fiber 4.8, Sugar 11.8, Protein 11.4

MACARONI AND CHEDDAR CHEESE

Macaroni and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 entree servings, 8 side servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white Cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

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