The Kitchn: You need to make this creamy corn mac and cheese ASAP
This recipe epitomizes summer comfort food. With two cups of fresh corn kernels, creamy, salty feta (Bulgarian or French, if we're getting very specific), and the mix of basil and red pepper flakes, this mac and cheese is rich, cozy and devastatingly easy to make.
Basil, corn and red pepper flakes are three flavors I try to pair together as often as possible during the summer. It's the push and pull between the heat of red pepper flakes and basil with the sweet, starchy corn that I can't resist. Heavy cream and the starch of the corn help thicken the rich sauce, which coats the pasta shells. This mac and cheese is incredible served warm, but sometimes I like it cold when the weather is too hot to bear.
Creamy Corn Mac and Cheese
Serves 6
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
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