FUSION: Corn Chowdah Mac ‘n Cheese

January 15, 2012 at 12:32 am 1 comment

Another new favorite from Rachael Ray. We veganized and freed the recipe from gluten by leaving out the bacon, substituting the dairy items, and using a rice/potato pasta. You can too, and it’s still very tasty!

Ingredients

  • Salt and black pepper
  • 1 pound mezzi rigatoni, penne rigate or cavatappi pasta (use gluten-free, as necessary)
  • 4 ears corn, husked
  • Extra virgin olive oil, for drizzling
  • 1/4 pound bacon, chopped into 1/2-inch pieces (optional)
  • 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
  • 1/2 tablespoon Essence of Emeril
  • 2 stalks celery, chopped
  • 1 red chili pepper, such as Fresno, seeded and chopped
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • A few sprigs thyme, chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk (we used soy milk)
  • 1 teaspoon dry mustard
  • About 1/2 teaspoon cayenne pepper
  • A few grates fresh nutmeg
  • 1 cup grated Parmigiano Reggiano cheese (replaced with nutritional yeast)
  • 1 1/2 cups shredded sharp yellow cheddar cheese (raw sharp cheddar goat cheese)
Serves 6

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

While the pasta is working, position a rack in the middle of the oven and pre-heat 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, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, melt the butter in a medium size 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, 3-5 minutes. Serve immediately.

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Entry filed under: Dairy-Free, Fusion, Gluten-free, Vegan, Vegetarian, Wheat-free. Tags: , , , , , , .

FUSION: Veggie Fajita Burritos GERMAN: Bavarian Supper

1 Comment Add your own

  • 1. mokda  |  January 15, 2012 at 12:33 am

    Be aware, this recipe makes a lot of dirty dishes. 🙂

    Reply

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