Skip to main content

Kiddie favorites - Baked Mac n' Cheese with roasted corn


You know you're a crazy food obsessed blogger when you run out to pick produce one day before you have to clear out the kitchen fridge, just because there is a challenge out there for your best ideas for a savory dish with baked corn.
Yep, I'm talking about the challenge from Freedom Tree, A purveyor of fine Home Accents based out of Mumbai, along with the Indian Food Bloggers Meet that is happening later this week in Bangalore . The day before I left for Mumbai, the Indian Food blogger's meet threw open this contest  and it became the perfect menu idea for the day,.. except that I completely blanked out on flavor profiles and what to make. My first instinct was to make a savory flan like custard with the corn 'juice', but somehow practicality took over and I allowed my 8 year old son  to dictate the flavors to me.

Mac n' Cheese with Roasted Corn

You need:

3 ears of fresh corn, with the husk and silk removed
3 cups cooked elbow macaroni (boiled in salted water)
1/2 cup shallots
3 tablespoons ghee
2 cloves garlic, smashed
1 tablespoon dried oregano
2 tablespoons All Purpose Flour
1 - 1/2 cup milk
2 cups shredded cheese
1 cup Bread crumbs
Salt and pepper to taste

Roast the ears of corn over the gas stove until the the corn is well roasted with plenty of char spots. Set aside to cool and scrape the corn off the cob into a bowl. Allow yourself to gobble up about one cob's worth. (The recipe only needs 2 ears of corn for the dish).


Preheat the oven to 400 F.

Heat the ghee in a skillet and add in the garlic and the shallots. Saute until the alliums turn translucent, and  add the oregano. Once the herb begins to emits its aroma, sprinkle in the flour and stir the mix until the flour turns a light brown and smells quite nutty. Gently whisk in the milk and simmer until the mix has a thick creamy consistency. Add 1 1/2 cups of the cheese and the cooked Macaroni. Fold to combine thoroughly. Taste and adjust for seasoning.


Combine the remaining cheese and the bread crumbs.
Transfer the Macaroni mix into a 9 inch square baking dish and sprinkle the cheese/bread crumb mix evenly over the top. Place the baking dish in the oven and bake for 30 minutes or until the top transforms into a golden crust


Cut the Mac n' cheese into 4 very generous portions, Serve up a couple to the kids with a glass of milk. Save the rest for yourself, along with a chilled glass of Chardonnay!

Bon Appetit!

Comments

  1. This is a very simple cooked pasta and dairy products formula. If you can steam normal water and pre-heat an stove, then you can make this plate. The dairy products marinade is made of lotion dairy products, dairy, butter, and two other components. In the following formula, those two other components are the French parmesan cheesse provolone and Parmesan, but you can research with the dairy products mixture.

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Sputtering back....

I seriously feel like this scene from the movie 3 idiots .. remember this one? The way I kept racking up drafts and eventually stopped doing that as well. Lulled into complacence by the quick high from Instagram posts. Recipe measurements hastily scribbled into a Moleskine notebook faithfully depending upon my moods. The truth is that I keep over thinking the backstories needed to make the post more interesting while in reality the truth is that ideas and inspirations just occur spontaneously (like little itches , sneezes or twitches) whenever the opportunity happens to strike. Some really cool ideas that scare the beejeezus out of me and yet prove to be utterly delightful and simple in the end. Others, that seem so trivial that I feel it wouldn't be worth crowing about -- even if there are enough other recipes in that genre that get so much publicity simply because the author happens to have the right marketing knack. So in the past 4 years that I've been

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

 One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their

Pickling & preserving the Buddha's Hand!

 Got your attention with that sacrilegious sounding title on this post, didn't I? Well, I'm as spiritual as the next person out there, and never in my life will I ever commit that variety of Blasphemy, so nothing to fret about. I still wonder why these curious looking citrus entities (other than the obvious visual reason) were called such. It turns out that these fruits are used as a religious offering to the Buddha. My neighboring Whole Foods Market (which is quite some distance away, in Princeton) had a stock of these weird looking citrus and I must have been the oddball customer who immediately went cuckoo on spotting them. Since I had never seen one before, I immediately went for the biggest fruit with the most tentacles (since they were sold as individual units rather than by weight) The first three 'tentacles' were peeled off for their zest, dried in the oven and went into making a citrus salt for my Food52 Secret Santa .     Making