Creamy Corn Mac And Cheese
We live in Ohio, land of the cornfields. And there’s nothing better than fresh, sweet corn this time of year. Unless, of course, you match it up with mac and cheese.
This recent recipe just appeared on one of my favorite sites called The Kitchn. If you love to cook, you’ll want to take time to visit!
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
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.