Pasta with Pork Corn and Cheddar
Take your pasta game to the next level with this irresistible recipe for Pasta with Pork, Corn, and Cheddar! Featuring perfectly cooked penne pasta tossed in a rich, creamy cheddar cheese sauce, this dish is elevated with the savory flavors of browned ground pork and the sweet pop of golden corn kernels. A hint of paprika adds warmth, while garlic and onion infuse the sauce with aromatic depth. Quick and easy to prepare in just 40 minutes, this comfort food classic achieves the perfect balance of indulgence and simplicity. Garnished with a sprinkle of fresh parsley and extra cheddar, it’s a hearty, family-friendly meal that’s sure to satisfy. Perfect for weeknight dinners or casual gatherings, this recipe is a must-try for fans of cheesy pasta dishes.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 500 grams Ground pork
- 1.5 cups Sweet corn kernels (frozen or canned)
- 2 cups Cheddar cheese, shredded
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 1 medium Yellow onion, finely diced
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Chicken or vegetable broth
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground pork, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 6–8 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the butter and let it melt over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3–4 minutes.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1–2 minutes to cook out the raw flour taste.
Gradually pour in the milk and chicken broth, whisking as you go to create a smooth sauce. Cook for 3–4 minutes until the sauce thickens.
Stir in the shredded cheddar cheese, reserving a small handful for garnish. Mix until the cheese has melted into the sauce.
Add the cooked pork and sweet corn kernels to the skillet. Season with salt, black pepper, and paprika, stirring to combine.
Add the cooked pasta to the skillet, tossing until the pasta is evenly coated with the sauce and the ingredients are well distributed. Cook for another 2–3 minutes to heat through.
Remove the skillet from heat, sprinkle the reserved cheddar cheese on top, and garnish with chopped fresh parsley if desired.
Serve hot and enjoy your Pasta with Pork, Corn, and Cheddar!
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5594 mg | 243% | |
| Total Carbohydrate | 412.0 g | 150% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 49.7 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2426 mg | 187% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
