Mac & Cheese with Corn
Giardiniera Mac and Cheese Recipe
-2 cups elbow macaroni
-1 1/2 cups of whole milk
-2 Tbsp unsalted butter
-2 Tbsp flour
-1/4 pound (1 cup, packed) finely shredded jack cheese
-1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
-2/3 cup corn kernels (frozen is okay, if frozen, defrost before using)
-6 table tablespoons Sonoma farm Giardiniera hot
-1/3 cup breadcrumbs
1 Bring a large pot of salted water to a boil (a tablespoon of salt for every 2 quarts of water). Add the macaroni pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.
2 Preheat the oven to 400°F. Heat the milk in a small pot until it is steaming. Keep it warm while you continue with the dish.
3 In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don’t want the roux to brown. Add the hot milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.
4 Stir in the cheeses third at a time, stirring to incorporate after each addition.
5 Add the macaroni, giardiniera, and corn and stir until well combined.
6 Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.