|2 servings||calories per servings 830||protein serving 32 g||carbs per serving 88 g||total fat per serving 41 g|
Everyone loves a good mac-n-cheese and this one, filled with smoky bacon and sweet corn, won’t disappoint. The cooking method is different in that you steep the pasta in boiling water until it has almost totally evaporated, then add the cheese while there’s still a bit of water in the pan. This helps to form a sauce without having to add butter or milk, and it makes for a very easy cleanup!
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||17 g|
|Trans Fat||0 g|
|Total Carbohydrates||88 g|
|Dietary Fiber||12 g|
Place a large skillet over high heat. Add 3 cups water. This is your macaroni cooking water.
MISE EN PLACE
• Trim beans. Cut into 2-inch pieces.
• Peel and mince garlic.
• Discard pepper stems and seeds. Dice flesh.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Chop bacon.
When water boils, stir in macaroni. Cook, stirring often, until macaroni is tender but not mushy, about 8 minutes (water will be mostly absorbed).
While macaroni cooks:
• Place a skillet over medium-high heat. When pan is hot, add bacon. Cook, stirring, until bacon begins to become golden, about 3 minutes.
• Add corn and peppers. Cook, stirring occasionally, until corn is golden and bacon is crispy, 3-4 minutes.
• Reduce heat under macaroni to medium high. Add bacon mixture (reserve skillet) and cheese. Cook, stirring, until cheese melts.
• Adjust consistency as desired with hot water. Keep warm.
• Place bacon skillet over medium heat. Add 2 teaspoons olive oil. When oil is hot, add beans, garlic and 1/2 cup water. Cook, stirring, until beans are tender and water is almost gone, 4-5 minutes.
• Taste and adjust seasoning as desired with kosher salt.
• Divide macaroni between 2 plates.
• Serve with snap beans, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...