Disclaimer: this dish has a lot of steps. It actually does not take that long to make but you will dirty three pans before this pasta ends up in a casserole dish. It is totally worth the time and dirty dishes! This is my husband's favorite!
1 can corn
1/4 lb bacon, cut into 1 inch pieces
1 baking potato, diced into 1/2-inch pieces
1/2 T. Old bay seasoning
2 stalks celery, diced
1 red chile pepper, fresno (You may also use a serrano pepper if you can't find a fresno)
1 red bell pepper, diced
1 small red onion, diced
4 cloves garlic, use garlic press
White sauce
3 T. butter
2 T. flour
2 c. whole milk
1 tsp. dry mustard
1/2 tsp. cayenne pepper
1/4 tsp. nutmeg
1 c. grated parmigiano-reggiano cheese (you can use just Parmesan or another similar cheese)
1 1/2 c. shredded cheese (monterey jack, cheddar, or colby jack; I use a white cheese from mexico)
Boil pasta in salted water till the pasta is al dente. drain pasta and return to pot. Meanwhile, heat skillet over medium heat and cut bacon into 1 inch pieces using cooking scissors. When bacon is crisp, remove from pan onto a paper towel. Add corn, potato, and Old bay seasoning to bacon grease and cook for about 5 minutes. Then add celery, chile pepper, onion, and garlic to mixture. Stir occasionally and let cook until softened. While the veggies are softening, prepare the white cheese sauce. Melt the butter over medium heat in a saucepan. Add flour and whisk. Then add milk. Season the rue with mustard, cayeene pepper, and nutmeg. Cook until the sauce becomes thick and coats a spoon. Reduce heat to low and add in parmigiano-reggiano. Taste the sauce to see if you prefer more salt and pepper. Add the vegetable mixture to the pasta. Coat the new mixture with the white cheese sauce. Pour into a casserole dish and cover the top with the shredded cheese and reserved bacon. Broil in oven until cheese melts and bacon sizzles.
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