Whole Grain Corn Chowdah Mac N Cheese
Ingredients
- 1 Lb Whole grain Penne Rigate
- 4 ears of corn (husked)
- 1 Tsp Olive oil
- 1/ 4 Lb turkey bacon
- 1 baking potato
- 1/2 Tsp old bay seasoning
- 2 Stalks celery (chopped)
- 1 jalapeno (chopped)
- 1 bell pepper (chopped)
- 1 red onion (chopped)
- 4 Cloves garlic (finely chopped)
- 2 Tbsp ghee (or butter)
- 2 Tbsp flour
- 2 Cups low fat milk
- 1/2 -1 Tsp cayenne
- 1 cup low fat parmigan - reggiana cheese (grated)
- 1 cup Low fat sharp cheddar cheese
Note
Omit bacon to make this dish veggie !
Directions
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 | Boil penne pasta, add salt and cook al dente and drain. Husk the kernels off the corn and keep aside. |
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 | Heat skillet. Add olive oil and cook bacon till crisp/ break into small bits. |
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 | Add corn , potato, onion, diced pepper, jalapeno, garlic and saute for 8-10 minutes till soft |
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 | Melt ghee, whisk in flour , then the milk. Season with salt, pepper and cayenne. Cook till mixture coats the spoon. Add grated parmigiano cheese. |
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 | Add the corn potato mixture to the pasta. Add the white sauce mixture to the pasta,. Transfer to casserole. Top with cheddar cheese and bacon bits and broil 3- 5 minutes. Serve hot |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!