- ½ Lb. Elbow Macaroni
- 1 ½ Cups Heavy Cream
- 1 ¼ Cups Shredded White Cheddar Cheese
- ¾ Cup Frozen Thawed or Canned Drained Corn Kernels
- To Taste Chipotle Pepper Puree
- 1 Cup Panko Bread Crumbs
- 3 Tbsp. Melted Butter
- To Taste Salt and Black Pepper.
Cook the macaroni according to in 2 quarts of boiling salted water. Drain, but do not rinse.
In the same pan the macaroni was cooked in, bring the heavy cream to a full boil.
Add the cooked macaroni and continue to boil the cream. As the mixture starts to lightly thicken, start gradually adding the cheese, stirring. Continue until all the cheese has been added. Finish by adding the corn kernels, chipotle pepper, seasoning to taste with salt and pepper.
Transfer into 4 small shallow ovenproof baking dishes. In a separate bowl, combine
The bread crumbs and melted butter, coating thoroughly. Gently place a mound of the crumbs over each macaroni and cheese dish.
Bake in a 350°f oven for about 15 minutes or until the top is golden brown and the pasta is bubbly. Serves 4.