The Kitchn: You need to make this creamy corn mac and cheese ASAP
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. 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 two days. Add a splash of cream when reheating.
(Hali Bey Ramdene is the food director for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
