FROM RACHEL RAY MAGAZINE - YUMMO

CORN CHOWDAH MAC N CHEESE

1 lb Rigatoni, Penne or Cavatappi
4 ears Corn, Husked
1/4 lb Bacon, chopped into 1/2" pieces
1 baking Potato, peeled & diced into 1/2" pieces
1/2 Tbsp Old Bay Seasoning
2 stalks Celery, chopped
1 red Chile Pepper, such as Fresno, seeded and chopped
1 small Red Bell Pepper, chopped into 1/4" cubes
1 small Onion, finely chopped
4 cloves Garlic, finely chopped
a few sprigs of Thyme, chopped
3 Tbsp Butter
2 Tbsp Flour
2 cups whole Milk (I used Fat Free Half & Half)
1 tsp Dry Mustard
1/2 tsp Cayenne Pepper (more or less depending on your taste)
Pinch Nutmeg
1 cup grated Parmesan cheese
1.5 cups Cheddar Cheese

Boil Large Pot of Water, add Pasta and cook to Al Dente. Drain & return to Pot.
While Pasta is working, position a rack in the middle of oven and preheat the Broiler.
Place a small bowl upside down in a large bowl. Stand each ear of Corn on small bowl and scrape down on the Kernels.
Heat a Skillet over Medium High heat. Add a drizzle of EVOO and add Bacon and cook until crisp.
Using Slotted Spoon, transfer Bacon to Paper Towel lined Plate.
Add the Corn, Potato & Old Bay to Bacon drippings and brown for 5 minutes, stirring occasionally.
Add Celery, Chile Pepper, Bell Pepper, Onion & Garlic; season with Thyme, Salt & Pepper.
Cook, stirring occasionally, until softened, 8 to 10 minutes.
Meanwhile, melt butter in medium saucepan over medium heat.
Whisk in Flour, then Milk; season with Mustard, Cayenne, Nutmeg, Salt & Pepper.
Cook until the Sauce coats a spoon thickly, lower the heat to low.
Stir in Parmesan. Add Corn Potato mixture and White Sauce to Pasta and Stir together.
Transfer to Casserole dish, top with Cheddar and Bacon and broil 3 to 5 mins until bubbly.
SERVE! THANKS RACH!