Stuffed Bell Peppers
Cheesy Corn Pasta
| By : |
We love a winning flavor combination, and this one takes the cake! Three cheeses blend with the sweet
flavor of corn to give a classic summer twist on a tasty macaroni and cheese. Feel free to use fresh corn
off the cob on this one! You just have to decrease the sauté time by a few minutes. Feel free to add more
milk as needed in this recipe. We love a good thick cheese sauce, but some prefer it a bit looser. Play
around!
| Prep Time | 5 Minutes |
| Cook Time | 18 Minutes |
| Passive Time | 6-7 Minutes, Pot coming to temperature |
| Servings |
4-5 Servings
|
Ingredients
- 1 lb cellentani pasta
- 2 tsp salt, plus more to taste
- water as needed
- 4 tbsp unsalted butter, cubed
- 4 cups frozen corn
- 4 tbsp all-purpose flour
- 3 cups whole milk, plus more if needed
- ½ cup grated parmesan
- ½ cup whole-milk ricotta
- 1 cup shredded mozzarella
- fresh parsley, minced for serving
Ingredients
|
Instructions
- Add the cellentani pasta to the inner pot and add enough water to just cover the noodles. Add the salt and stir to combine.
- Pressure Cook on High for 3 Minutes. Quickly release the pressure once the time has completed. Strain the pasta into a colander.
- Preheat the empty and cleaned inner pot for 20 Minutes on Sauté, Normal/Medium.
- Add the butter and stir until melted. Add the frozen corn and sauté for 10 Minutes, until the corn has defrosted and is golden brown in color.
- Sprinkle the flour over the corn and stir to combine. Add the milk and bring to a boil until slightly thickened. The sauce should resemble the consistency of a loose pancake batter.
- Whisk in the parmesan, ricotta, and shredded mozzarella until melted. Pour in the cooked pasta and stir to combine.
- Press Cancel on the unit and add more milk to reach desired sauce consistency. Add salt to taste. Serve pasta warm with minced parsley.
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