Korean Corn Cheese Meets Mac and Cheese

Mac & Corn Cheese with Jalapeno Bread Crumbs — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Total Time:

40 mins

Yield:

8 servings

Macaroni and cheese is the one thing we never made from scratch. As lifelong devotees of that red Stouffer’s box, we as a family still, to this day, love how creamy and dreamy that frozen mac is. But this year, I decided to develop my own Thanksgiving macaroni and cheese, something new (and homemade) our family could get excited about every year.

Inspired by corn cheese, that lovely side dish that comes out sizzling at Korean restaurants, I wanted to incorporate those flavors into a dish that could feel like the mac and cheese moment on our table. This recipe tells the story of my family. We use jalapeño not just for heat, but also for flavor. And we love sweet corn in creamy, cheesy things. It doesn’t hurt that this recipe is made entirely on the stovetop — because perhaps more than anyone, I know that oven space is at a premium on Thanksgiving.

This recipe is adapted with permission from Korean American: Food That Tastes Like Home, by Eric Kim

Frequently asked questions

Can I make this corn and cheese pasta ahead of time?

This recipe is best made all in one go, but leftovers reheat like a dream, with a splash of milk to loosen.

What should I serve with Mac and Corn Cheese?

This cheesy side dish is a delicious addition to a Thanksgiving spread and would be terrific as part of a summer barbecue menu.

Notes from the Food & Wine Test Kitchen

The gooey pasta dish gets extra richness from mayonnaise and a pinch of sugar and comes together entirely on the stovetop, freeing up prized oven space during the busy holidays.

The corn and cheese pasta is creamy with a subtle cheese flavor from the mozzarella. You get yummy bits of corn that are charred, adding a deeper caramelized corn flavor. The jalapeños add a great chile flavor throughout the dish. “The breadcrumb topping is cheesy and crunchy,” one tester shared. “We were just snacking on the topping by itself.”

In step 3, it’s important to continue to cook the breadcrumb topping after adding the cheese to help crisp up the topping and make it easier to break into small pieces.

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Ingredients

1 pound uncooked short pasta (such as gemelli, cavatappi, or rigatoni)
2 tablespoons olive oil, divided
3 cups fresh yellow corn kernels (from 4 ears fresh corn)
3/4 cup seeded (if desired) and finely chopped jalapeño chiles (about 4 large chiles), divided
3/4 cup panko
2/3 cup thinly sliced red onion, divided
2 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper, divided
11 ounces (about 2 3/4 cups) shredded low-moisture mozzarella cheese, divided
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 1/4 cups whole milk
3 tablespoons mayonnaise
1/8 teaspoon granulated sugar

Directions

Bring a large pot of salted water to a boil over medium-high. Add pasta, and cook until al dente, about 10 minutes. Drain and set aside.
Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add corn and 1/2 cup jalapeños; cook, stirring occasionally, until corn is well charred, 10 to 12 minutes. Transfer to a plate, and set aside. Wipe skillet clean.
Heat remaining 1 tablespoon oil in skillet over medium-high. Add panko, 1/3 cup red onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup jalapeños. Cook, stirring often, until panko is evenly browned and onions are softened, 2 to 3 minutes. Reduce heat to low, and stir in 3/4 cup mozzarella until melted. Cook, stirring to break panko mixture into small, crispy clusters, about 3 minutes. Remove from heat. Set aside.
Melt butter in a large pot over medium. Add remaining 1/3 cup red onion; cook, stirring occasionally, until softened, about 2 minutes. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, and bring to a boil. Boil, whisking constantly, until mixture thickens into a creamy sauce, 2 to 3 minutes. Gradually fold in remaining 2 cups mozzarella until melted. Remove from heat; stir in mayonnaise, sugar, remaining 2 teaspoons salt, and remaining 1/4 teaspoon black pepper.
Fold pasta and 2 cups corn mixture into sauce. Season with additional salt to taste. Top with panko mixture and remaining corn mixture.