We tend to watch a little of the Food Network while getting ready for bed at night which often leads to discussions of ideas for meals which we promptly forget in the morning. The other night I was teasing Matt that he needed a journal next to the bed to write those things in so he went & got a post-it & wrote that night's ideas down. This dish was one of those ideas. I think we were watching Diners, Drive-ins & Dives but have no idea what inspired this.

Anyway, this is one heck of a mac & cheese. The corn adds a wonderful sweetness & a bit of texture. The green chiles add a very subtle chile flavor & scent. We added a little cayenne for the slightest heat at the back of the throat, add more if you like things spicier. Mac & Cheese is a favorite around our house & I think this variation will be going into rotation a lot.

Green Chili and Sweet Corn Mac & Cheese

12 oz elbow macaroni
2 T unsalted butter
2 T all-purpose flour
1/2 c heavy cream
1 c milk
6 oz queso quesadilla (or a mild melting cheese like monterey jack)
3 oz sharp cheddar
4.5 oz can chopped green chiles
1 c fresh or frozen sweet corn kernels (about 2 cobs worth)
pinch dry mustard
1/2 t cayenne (or more to taste)
salt & pepper
panko

Preheat oven to 350 F.

Cook macaroni according to directions. Drain & set aside.

Melt butter in a large saucepan over medium-low heat. Add flour & stir for 1 minute, do not let it brown. Add cream & milk a little at a time while stirring. Cook while stirring until smooth, hot & slightly thickened, about 1 minute. Turn heat to low & stir in cheese. Stir until completely melted. Stir in chiles & sweet corn. Season with mustard, cayenne plus salt & pepper to taste.

Mix the cheese sauce together with the cooked macaroni in a large casserole dish. Sprinkle panko over the top.

Bake for 25 minutes until the top is golden brown.