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Mac & Cheese Chowder – Week 49: Seashore Recipe

Mac & Cheese Chowder – Week 49: Seashore
Source: natrel

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Ingredients

  • 375 g (750 ml - 3 cups) penne, cooked al dente
  • ¼ cup (60 ml) Natrel butter
  • 2 leeks, finely chopped
  • ¼ cup (60 ml) flour
  • 2½ cups (625 ml) Natrel 3,25% Fine-Filtered milk
  • 1 cup (250 ml) Natrel Lactose Free 35% cream
  • 3 cups (750 ml) 1-year-old Agropur Grand Cheddar, grated
  • 1 cup (250 ml) Il Villaggio Parmesan, grated
  • 1 cup (250 ml) corn kernels
  • 6 bacon slices, diced and cooked
  • Salt and pepper to taste

Garnish

  • ½ cup (125 ml) coarse breadcrumbs
  • 3 tbsp. (45 ml) Natrel melted butter
  • 12 clams in the shell, cleaned and poached until they open (about 5 minutes)
  • ½ cup (125 ml) 1-year-old Agropur Grand Cheddar, grated

Tips

  • If you like somewhat spicy dishes, replace the bacon with crispy chorizo. I use fresh corn when in season. Yum!
  • The Natrel milk and cream called for in the recipe is a suggestion only. Feel free to use a product from another Natrel line if it suits your preferences or needs better.
PREP TIME
30m
COOK TIME
30m
TOTAL TIME
1h
YIELD
4 to 6 servings

Instructions

  • Preheat the oven to 400°F (200°C).SAUCE
  • In a pot, melt the butter and soften the leeks for 3 to 4 minutes. Season.
  • Add the flour and stir 1 minute, making sure the flour doesn’t brown. Gradually add the milk and cream, beating with a whisk to obtain a smooth sauce.
  • Simmer over low heat for 15 minutes, stirring regularly until sauce thickens.MACARONI
  • Mix 2 cups (500 ml) of the cheddar, pasta and corn into the sauce.
  • Pour into an ovenproof dish.
  • Top with the bacon and the rest of the cheeses, and bake for about 15 minutes or until golden and bubbly.
  • In a bowl, mix the breadcrumbs and butter together. Garnish the clams with cheese and buttered breadcrumbs. Cook under the grill until the cheese is golden and serve atop the macaroni.

Dinner

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A recipe from natrel

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