Sweet Corn and Bacon Macaroni Skillet

• 8 oz elbow macaroni
• 4 slices bacon, chopped
• 1 cup sweet corn kernels (frozen and thawed is fine)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, chopped (for garnish)

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 In a large skillet, cook bacon over medium heat until crispy.
3. 3 Add corn to the skillet with the bacon and cook for 3 minutes.
4. 4 Add butter to the skillet and melt. Stir in flour to create a roux.
5. 5 Gradually whisk in milk, stirring constantly until thickened.
6. 6 Reduce heat to low and stir in cheddar cheese until melted.
7. 7 Add cooked macaroni to the skillet, toss to coat in the sauce.
8. 8 Season with salt and pepper.
9. 9 Serve garnished with chopped green onions.

Equipment

• Large skillet
• Whisk

Variations

• Add diced tomatoes for a tangy twist.
• Substitute bacon with diced ham for a ham and corn macaroni.

Substitutions

• Use gluten-free pasta for a gluten-free version.
• Substitute milk with almond milk for a dairy-free option.

Pairings

• Steamed broccoli
• Cornbread

Nutrition

Tips

• For extra creaminess, use a blend of milk and cream.
• Feel free to add a dash of cayenne pepper for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of milk to loosen.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently on the stove, stirring in a splash of milk if needed.

Serving Suggestions

• Pair with a simple green salad.
• Serve with garlic bread for a satisfying meal.

FAQ