Summer produce meets fall comfort food in Sweet Corn and Bacon Skillet Mac & Cheese!
Creamy mac and cheese laced with smoky bacon and sweet corn, topped with fresh chopped tomatoes, is quickly cooked right on the stove top, which is KEY for when that mac and cheese craving hits. No baking required!
Start by dropping 1/2lb gluten-free gemelli (or any other short-cut pasta) into salted, boiling water. Cook until al dente then drain and set aside.
Next, heat a large skillet over medium heat then add 4 strips chopped bacon. Cook until crisp then remove to a paper towel-lined plate and set aside. Remove all but 1 teaspoon bacon fat from the skillet.
Now add my favorite part – the sweet corn! You’ll need 1-1/2 cups sweet corn kernels (about 2 ears of corn.) Saute the corn for 3-4 minutes, just until it’s barely tender, seasoning with a bit of salt and pepper.
FYI – there are lots of ways to get corn off the cob but the easiest way I know how, without having kernels fly all over the kitchen, is to lay the cob on a cutting board and cut off a strip. Rotate so the just-cut side is flat against the cutting board then cut off another strip. Keep going until you get all around the cob.
Once the corn is tender, remove it to a plate then melt 2 Tablespoons butter in the skillet. Next add 2 Tablespoons gluten-free flour, stir to combine, and then cook for 30 seconds or so.
Slowly stream in 1 cup each milk (I use skim) and chicken broth, season with salt and pepper, and then stir until the sauce is thickened and bubbly, about 5 minutes. Remove the skillet from the heat then stir in 2 cups shredded cheddar cheese (hand-shredded if possible!)
Add the cooked pasta, corn, and bacon into the skillet then stir to combine.
Pile onto plates, top with chopped tomatoes, and crush that mac & cheese craving!
Thick, creamy, and decadent, this Sweet Corn and Bacon Mac & Cheese is hard to keep your fork out of. Hope you enjoy!
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