Creamy Mac and Cheese with Bacon and Corn
Sweet corn and crispy bacon are the perfect balance for this ultra creamy Smoked Gouda Mac and Cheese. Ready in just 30 minutes - it's perfect for weeknights -- gourmet level for any holiday table.
Servings: 4
Calories:
Ingredients
- 4 strips thick cut bacon cooked to crisp, diced OR crumbled
- 2 ears sweet corn OR 1/2 cup frozen corn
- 8 ounces elbow macaroni or other short pasta cooked to al dente
- 5 tablespoons butter divided
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 1/2 cups whole milk
- 1/4 cup sour cream
- 8 ounces Smoked Gouda Cheese freshly grated
Instructions
- Cook bacon to crisp (can be done 2 days ahead of time and refrigerated). Air fry, skillet OR oven method all work.
- Husk corn, cut it off the cob into a bowl and set aside.
- Boil a pot of generously salted water then add pasta and cook to al dente per package directions. Drain and set aside.
- Add 2 tablespoons of butter to a large, deep skillet or pot. Drop in corn, season lightly with salt and cook 2-3 minutes over medium to medium high heat. Remove from the skillet to the same bowl and reserve.
- To the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Sprinkle in flour giving it a good stir and cook for 2 minutes. Slowly add milk whisking or stirring constantly for 3-4 minutes letting it thicken.
- Remove from the heat, then slowly add cheese stirring until it’s completely melted. Add corn, pasta and bacon giving it a gentle stir to combine. Garnish with the rest of the bacon and serve right away.
Notes
Don't use pre-shredded cheese. It doesn't melt as well due to additives and won't give you the creamy cheese sauce we crave.
Use 1/2 cup frozen instead of corn on the cob.
Ramp up the veggies with shredded zucchini (drain well!) or fresh spinach.
Use Greek yogurt instead of sour cream.