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Macaroni and Cheese Chowder Recipe
Ingredients
- 375 g (750 ml - 3 cups) penne, cooked al dente
- 60 ml (¼ cup) Natrel butter
- 2 leeks, finely chopped
- 60 ml (¼ cup) flour
- 625 ml (2½ cups) Natrel 3,25% Fine filtered milk
- 250 ml (1 cup) Natrel 35% or 10% cream
- 750 ml (3 cups) 1 year old Agropur Grand Cheddar, grated
- 250 ml (1 cup) IL Villaggio Parmesan cheese
- 250 ml (1 cup) corn kernels
- 6 slices bacon, diced and cooked
- Salt and pepper to taste
Garnish
- 12 clams in the shell, cleaned, and poached till they open (about 5 minutes)
- 125 ml (½ cup) coarse breadcrumbs
- 45 ml (3 tbs.) melted Natrel butter
- 125 ml (½ cup) 1 year old Agropur Grand Cheddar, grated
| PREP TIME 30m |
COOK TIME 30m |
TOTAL TIME 1h |
YIELD 4 to 6 servings |
|---|
Instructions
- Preheat oven to 400°F (200°C).SAUCE
- In a pot, melt butter and soften leeks for 3 to 4 minutes. Season.
- Add flour and stir 1 minute, making sure the flour doesn’t brown. Gradually add 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 in 2 cups cheese, pasta, and corn.
- Pour into an ovenproof dish.
- Top with bacon and rest of cheese, and bake for about 15 minutes, or until golden and bubbly.
- Garnish clams with cheese and breadcrumb/melted cheese mixture. Cook under the grill and serve on the macaroni.
A recipe from natrel
2018-04-04
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