How do you summer-ify a comforting mac-and-cheese? Add fresh corn, of course! Throw some crisped bacon in, too, if that’s your thing. We had Linda Giuca’s time-tested mac-and-cheese (she’s been making this for her family since her kids were little) with a big salad as a quick and easy summer lunch.
Photo: Jean Gazis/Flickr, creative commons
- 6 cups water
- 2 teaspoons salt
- 2 cups orzo or small pasta
- 1/2 stick butter
- 1/2 cup melting cheese (cheddar, fontina or 4 slices American cheese)
- 1 egg
- Grated cheese (Asiago or Parmigiano-Reggiano) for topping
- 1 cup corn
Servings: -4 people
- Place water in a large saucepan and bring to a boil over high heat. Add the salt and pasta. Lower heat to medium, stir frequently until pasta is tender. Do not drain off the water! Add the cheese and butter to the pasta and it’s water, stirring. The pasta will be creamy, like a thick soup. Remove the pan from the heat.
- Use a fork to beat the egg in a bowl. Stir it into the pasta. (The heat will cook the egg.) Stir in the fresh corn. Ladle the pasta into bowls and top with grated cheese.
Stacey Stuart says
Just a quick question, refrencing the summer Pastina with Cheese and Corn. Is the 1 cup of corn already cooked, or raw corn?
Robyn Doyon-Aitken says
Hi Stacey. I checked with Chris. The corn doesn’t have to be cooked ahead.