The end of summer might be just around the corner for some, but we're still in the middle of grilling season here in Arizona, which means lots of outdoor get-togethers. In our family my husband is the grill master and I'm in charge of creating delicious side dishes.
My new go-to recipe for picnics is Grilled Corn Mac & Cheese. Why, you ask? Three reasons:
1. It makes a wonderful companion to any dish my husband decides to grill.
2. It features lots of creamy Kerrygold cheese.
3. Who doesn't love mac & cheese.
Serve it at your next outdoor event and I guarantee your guests will be begging for seconds.
Grilled Corn Mac & Cheese
3 cups large shell pasta, uncooked (6 cups cooked)
2 tablespoons unsalted butter (I used Kerrygold)
3 tablespoons flour
2 cups whole milk
1 tablespoon fresh thyme, chopped
1 cup (4 ounces) Kerrygold Aged Cheddar, shredded
1 box of Kerrygold Dubliner Cheese Wedges
2 ears of corn, grilled and removed from cob
Salt and pepper to taste
Cook pasta in salted water according to package directions. Drain and set aside.
While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Whisk for about 2 minutes. Add milk and continue to whisk to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir cheese and thyme. Add corn and mix well. Season with salt and pepper to taste. Serve.
I have an ongoing relationship with Kerrygold.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own