Corn Mac and Cheese
Think you can’t improve on classic mac and cheese? Our Test Kitchen chefs have done just that by adding fresh corn kernels to the mix, transforming it into a summery side dish that both kids and adults will love. The corn lends sweet crunch, while three kinds of cheese bring the creamy, gooey richness that’s the hallmark of this comforting dish. The chefs prepare the mac and cheese in a cast-iron skillet, then slip it under the broiler just before serving to produce an appealing crispy crust on top.
Ingredients:
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) short pasta noodles, such as rigatoni or mezzi paccheri
- 2 cups (16 fl. oz./500 ml) milk
- 6 ears of corn, shucked and kernels removed, corncobs reserved
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 2 shallots, diced
- 8 garlic cloves, minced
- 2 tsp. paprika
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 2 cups (16 fl. oz./500 ml) heavy cream
- 1 Tbs. Dijon mustard
- 1 1/2 lb. (750 g) shredded cheese (a combination of sharp cheddar, fontina and mozzarella)
- Fresh basil leaves for garnish
Directions:
Position a rack in the upper third of an oven and preheat the broiler.
In a large pot over high heat, bring salted water to a boil. Add the noodles and cook until very al dente, about 2 minutes less than the packaging instructions. Reserve 1/2 cup (4 fl. oz./125 ml) of the cooking water, then drain the pasta and set aside.
Meanwhile, combine the milk and corncobs in a pot and bring to a simmer over medium-high heat. Reduce the heat to low and keep warm.
In a 14-inch (35-cm) cast-iron skillet, melt 4 Tbs. of the butter over medium heat. Add the corn kernels and shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Season with a big pinch of salt and pepper, then stir in the paprika. Add the remaining 2 Tbs. butter and when it melts, sprinkle in the flour. Stir until a paste forms around the corn mixture, then continue to cook for 2 minutes to eliminate the raw flour taste.
Discard the corncobs from the milk. Slowly pour the milk and cream into the skillet with the corn mixture, whisking until incorporated. Cook, stirring occasionally, until thickened, about 5 minutes, then whisk in the mustard. Whisk in 1 lb. (500 g) of the shredded cheese in two additions, then fold in the noodles and the reserved pasta cooking water. Sprinkle with the remaining 1/2 lb. (250 g) cheese.
Transfer the skillet to the broiler and broil until the cheese is golden and bubbling, 3 to 5 minutes. Garnish the mac and cheese with basil and serve immediately. Serves 8.
Williams Sonoma Test Kitchen
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