Corn Chowdah Mac N Cheese Recipes

SWEET CORN MAC 'N' CHEESE

Steps:

• Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
• In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
• Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.
• Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.
• In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

BACON MAC 'N CHEESE CORNBREAD SKILLET

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.

MACARONI CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
• Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

CRAB AND CORN CHOWDA-MAC

Steps:

• Bring pasta water to boil and salt it. Cook pasta to al dente.
• While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.

CONH CHOWDAH (CORN CHOWDER)

Steps:

• Remove corn kernels from the ears of corn.
• Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
• Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.

CORN CHOWDAH MAC ’N’ CHEESE - BY: RACHAEL RAY

Steps:

• 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 EVOO 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. - By: Rachael Ray

CORNY MACARONI AND CHEESE

Steps:

• In a medium size baking dish, combine the 2 cans of corn.
• add the macaroni(uncooked) and the velveeta.
• stir until mixed well.
• dot the top of the casserole with the butter and salt and pepper to taste.
• bake for approximately 1 hour at 350f.

QUESO BLANCO MAC 'N' CHEESE WITH CORN AND CHICHARRONES AS MADE BY VICTOR RAMOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x 13 x 2-inch baking dish with butter.
• Bring a large pot of salted water to a boil. Add the shells and cook until nearly al dente, then drain.
• Stand an ear of corn upright on a cutting board and run a knife down the side to cut the kernels off. Repeat with the remaining ears. Set the kernels aside.
• Add the corn cobs to a 4-quart pot with the milk, half-and-half, garlic, and shallots. Bring to a simmer over medium-low heat and cook for 20 minutes to infuse. Remove the pot from the heat, strain through a fine-mesh sieve into a large bowl, and discard the solids. Let cool for 10 minutes. Rinse out the pot.
• Melt the 6 tablespoons of butter in the same pot over medium heat. Add the corn kernels and sauté until beginning to caramelize, 3-4 minutes. Remove ½ cup of corn and set aside. Add the corn-infused milk mixture and a pinch of salt and cook for another minute, until starting to bubble and thicken slightly.
• Transfer the corn mixture to a blender and blend until smooth. Strain through a fine-mesh sieve into a clean large bowl, using a wooden spoon to extract as much liquid as possible from the corn pulp. Rinse out the pot.
• In a medium bowl, combine the mozzarella, Gruyère, white cheddar, and Monterey Jack cheeses and mix well.
• Add the remaining 2 tablespoons butter and the flour to the pot. Cook over medium-low heat, whisking constantly, until the roux is light golden, 1-2 minutes. Add the corn cream and cook, whisking frequently, until thickened slightly, 3-5 minutes.. Gradually add 1¾ cups of the cheese mixture and whisk until smooth. Season with the white pepper and remove the pot from the heat.
• Add the chicharrones to a food processor or blender. Process until broken down into coarse crumbs.
• Add the cooked pasta shells to the prepared baking dish and pour the cheese sauce on top. Add the reserved corn kernels and half of the remaining cheese mix, then stir well to combine. Top with the remaining cheese mix and the chicharron crumbs.
• Bake the mac 'n' cheese for 25 minutes. Turn the oven to broil and cook for another 5 minutes, until the top of the mac 'n' cheese is crispy. Let rest for at least 5 minutes.
• Garnish the mac 'n' cheese with the parsley, then serve.
• Enjoy!

CORN CHOWDAH MAC 'N' CHEESE

Steps:

• 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 EVOO 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.