Though I haven’t lived on Cape Code since I was eight, this dish proves I’m not just a Red Sox fan but a true New England Patriot. With Chowda and Mac ’n’ Cheese in one dinner, you can get to Massachusetts in 30 minutes or less, even if you live in Michigan.

　　

Ingredients

4 servings

　　Salt

　　1 box large shell pasta

　　1 tablespoon EVOO (extra-virgin olive oil), once around the pan

　　3 bacon slices, chopped

　　1 medium onion, chopped

　　2 celery ribs with greens, chopped

　　1/2 small red bell pepper, cored, seeded, and chopped

　　2 tablespoons all-purpose flour

　　1 cup chicken stock

　　1 cup milk

　　1 6-ounce tub fresh lump crab meat, flaked

　　1 cup frozen corn kernels

　　2 cups shredded sharp white Cheddar cheese

　　2 tablespoons fresh thyme, chopped

　　A couple of pinches cayenne pepper

　　3 tablespoons chopped or snipped fresh chives, for garnish

　　

Step 1

Bring a large pot of water to a boil for the pasta and salt it. Cook the pasta to al dente.

　　

Step 2

While the pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add the EVOO and the bacon. Cook the bacon for 3 minutes. Add the onions and celery and cook for 3 minutes more. Add the bell peppers and cook for another minute or two. Add the flour and cook for 1 to 2 minutes. Whisk in the stock, then the milk. When the milk bubbles, add the crab and corn to heat through, another minute. Stir in the cheese, thyme, and cayenne pepper and heat until the cheese melts into the sauce. Drain the pasta and toss with the cheese, crab, and corn sauce. Adjust the seasonings. Ladle into bowls and garnish with the chives.

　　Rachael Ray Express Lane Meals