A yummy comfort food and perfect accompaniment to Chicken Pot Pie on a chilly January night!
- Boil 1 cup of elbow macaroni noodles.
- While it's cooking, begin your roux. I used about 2 Tbsp of butter and 3 Tbsp of flour. Wisk together constantly over med-high heat for about 2-3 min. Be sure not to brown it! Slowly add in about 2/3 C. milk. I used skim milk, but you can use 2%, whole or even 1/2 & 1/2 for a richer flavor. Bring to a boil, then let simmer over low heat until thickened - about 3-5 min.
- Drain the pasta and mix with the roux.
- Add in 1 can of corn (drained), 1 can of creamed corn, and about 3/4 C. each of shredded cheddar & pepperjack cheeses.
- Stir well, pour into baking dish, and then top with bread crumbs.
- Top with a couple pats of butter
- Bake at 350 for about 30 minutes.
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