Giardiniera Mac and Cheese Recipe

Creamy stovetop-to-oven mac and cheese with jack and sharp cheddar, stirred with hot giardiniera and sweet corn, then baked with breadcrumbs until golden and crisp.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil (a tablespoon of salt for every 2 quarts of water). Add the macaroni pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.

Step 2

Preheat the oven to 400°F. Heat the milk in a small pot until it is steaming. Keep it warm while you continue with the dish.

Step 3

In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don’t want the roux to brown. Add the hot milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.

Step 4

Stir in the cheeses a third at a time, stirring to incorporate after each addition.

Step 5

Add the macaroni, giardiniera, and corn and stir until well combined.

Step 6

Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.