“Fried” Green Tomato Topped Street Corn Mac and Cheese
A fast and easy mac and cheese recipe, made even more tempting with the addition of some panko-crusted oven fried green tomatoes on top.Â
- Yield: about 6 servings 1x
Ingredients
Scale
1 lb. short cut pasta (such as shells, macaroni, or rotini)
Salt and pepper, as needed
8 oz. sharp cheddar cheese, shredded (I don’t recommend pre-shredded but it’s okay in a pinch)
6 oz. gouda, shredded
½ cup crumbled feta
â…” cup plain Greek yogurt (or mayo is fine)
2 TBSP butter
1 cup half and half (or cream, or milk)
1.5 to 2 cups sweet corn kernels (fresh or frozen, amount is approximate)
2 green tomatoes, sliced (aout ¼-inch thick)
2 eggs, beaten
1.5 cups panko breadcrumbs
Instructions
- Preheat your oven to 400 degrees F. Adjust the rack to the middle position.
- Cook the pasta, in salted water, until al dente according to package directions. It shouldn’t be totally tender, as it will keep cooking in the oven/sauce. Drain, return to the pot.
- To the pasta, add the three cheeses, yogurt, butter, half and half, and corn. Stir until creamy and mixed. Taste and season with salt and pepper, as needed (feta is very salty, so I tend to not use too much more salt). Transfer the pasta to a buttered or sprayed large baking dish.
- Coat the tomato slices in egg and then in the panko breadcrumbs, pressing the crumbs into the slices so they stick. Arrange them on top of the mac and cheese. Bake, uncovered, until the breadcrumbs are golden brown and crunchy; about 35 to 40 minutes. This is best enjoyed right away, while it’s still warm.