Mac and cheese gets a makeover in this corn-infused recipe! Corn, shallot, and garlic-infused milk and half-and-half are mixed with a blend of four cheeses to make a creamy queso blanco sauce. The sauce is poured over pasta shells and buttery corn kernels, then baked with a chicharrones topping for crunch.

Quick Info

⏱️ 112 min • 🍽️ 8 servings • ⭐ 83%

Nutrition

787 cal • 36g protein • 74g carbs • 39g fat

Tags

[Central & South American] • [Easy] • [Dinner] • [Lunch] • [Sides] • [Snacks] • [High-Protein] • [High-Fiber]

Ingredients

• 8 tablespoons (1 stick) unsalted butter, divided, plus more for greasing
• Kosher salt, to taste
• 1 pound dried pasta shells
• 7 ears of corn, shucked
• 2 cups whole milk
• 2 cups half-and-half
• 2 heads of garlic, halved crosswise
• 2 shallots, peeled
• 5 ounces shredded mozzarella cheese
• 5 ounces shredded Gruyère cheese
• 5 ounces shredded white cheddar cheese
• 5 ounces shredded Monterey Jack cheese
• 2 tablespoons all-purpose flour
• ½ tablespoon ground white pepper
• 2 ounces chicharrones
• Finely chopped fresh parsley, for garnish

Instructions Preview

1. Preheat the oven to 350°F (180°C). Grease …
2. Bring a large pot of salted water to a boi…
3. Stand an ear of corn upright on a cutting …

…and 10 more steps

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Recipe by: Tikeyah Whittle • From: Tasty