Fresh Corn Macaroni and Cheese

Preheat the oven to 425 F.

Cook the pasta in boiling, salted water according to package instructions for al dente.

Meanwhile, put the corn kernels and the milk into a blender or food processor and puree just to cream some of it. You still want some kernels and bits of corn for texture. Pour it into a large bowl and set aside.

Combine the smoked gouda, cheddar and black pepper in a medium-sized bowl. Place half of the cheese mixture on the bottom one 9-inch pie dish and the other half in the bottom of another 9-inch pie dish.

Once the pasta is done, drain it and add it into the corn mixture. Mix to combine. Pour half of the pasta and corn mixture into one pie dish and the other half in the second pie dish. Mix the pasta and the cheese to combine.

Bake for 15 minutes, or until the top has bits of char and is otherwise golden. Enjoy!