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4 slices bacon, finely chopped |
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6 tbsp. unsalted butter, cubed |
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4 cloves garlic, finely chopped |
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½ cup flour |
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3 cups milk |
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4 oz. cream cheese, cubed |
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2 oz. Velveeta, cubed |
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2 cups grated extra-sharp cheddar cheese |
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1 tsp. paprika |
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3 lb. fresh or frozen corn kernels |
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Kosher salt and freshly ground black pepper, to taste |
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Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. |
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Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. |
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Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. |
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Remove from heat and stir in corn; season with salt and pepper. |
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Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving. |
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| | This recipe is Gluten Free. |
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