Sweet Corn Mac and Cheese


One Year: Bourbon, Brown Butter, and Chocolate Chip Pecan Pie
Two Years: Fig, Feta, and Scallion Cornbread
Three Years: Red Potato Gratin with Thyme and Manchego
Four Years: Roasted Shallot and Apple Mashed Potato Pancakes
Five Years: Brown Sugar Pomegranate Cranberry Sauce
Six Years: Spinach with Warm Fig and Honey Vinaigrette
Seven Years: Honey Buttermilk Biscuits

Sweet Corn Mac and Cheese
Makes one 8x8x2 square pan

1 16-oz package dried elbow noodles
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups whole milk
1 cup vegetable stock
1 garlic clove, minced (optional)
2 scallions, light green parts only, sliced into rounds
2 cups brie (or saint andre), in chunks
2 1/2 cup sharp white cheddar cheese
1 15oz can sweet corn, drained
himalayan salt and pepper, to taste

Bring salted water to a boil and cook noodles to al dente following package instructions. Be sure to stir frequently so the noodles do not stick together. While the noodles are cooking, melt butter in a medium saucepan. Add flour and stir until combined and light brown. Add whole milk and vegetable stock and bring the mixture to a boil, whisking constantly until the sauce has thickened (about 3-5 minutes). Once the sauce has thickened, add garlic and scallions and stir for another minute. Turn off heat and stir in cheeses until completely combined. Add salt and pepper to taste. Preheat broiler. Drain noodles and pour into a large bowl. Add corn. Stir in cheese sauce, making sure the pasta is evenly coated. Pour the mac and cheese mixture into an 8x8x2 pan and broil for 3-4 minutes, until the top is lightly browned. Serve.

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