Creamy Corn Mac and Cheese
Rating:
(1 rated)
Recipe Yield: Serves 6
Preparation
10 ounces medium-sized dry pasta shells
2 tablespoons butter
2 cups corn kernels
1/4 cup heavy cream
1 cup torn fresh basil leaves, divided
1/2 cup freshly crumbled feta cheese (preferably French or Bulgarian), divided
Red pepper flakes
Salt
Bring a large pot of heavily salted water to a boil over medium-high heat. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain the pasta; set aside.
Melt the butter in a large frying pan or skillet over medium heat. Add the corn and cook, stirring frequently, for 2 minutes. Add the reserved pasta water, pasta shells, cream, and half of the basil and cook, stirring occasionally, until thickened, about 3 minutes. Stir in half of the feta and mix until creamy and the shells are coated, about 2 to 3 minutes more.
Remove from the heat and season with salt. Top with remaining feta, basil, and red pepper flakes. Serve immediately.
Recipe Notes
- Storage: Store any leftovers in an airtight container for up to 2 days. Add a splash of cream when reheating.
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