Cheesy Corn Pasta
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!
Servings Prep Time
4-5Servings 5Minutes
Cook Time Passive Time
18Minutes 6-7Minutes, Pot coming to temperature
Servings Prep Time
4-5Servings 5Minutes
Cook Time Passive Time
18Minutes 6-7Minutes, Pot coming to temperature
Ingredients
  • 1lb cellentani pasta
  • 2tsp salt, plus more to taste
  • water as needed
  • 4tbsp unsalted butter, cubed
  • 4cups frozen corn
  • 4tbsp all-purpose flour
  • 3cups whole milk, plus more if needed
  • ½cup grated parmesan
  • ½cup whole-milk ricotta
  • 1cup shredded mozzarella
  • fresh parsley, minced for serving
Instructions
  1. Add the cellentani pasta to the inner pot and add enough water to just cover the noodles. Add the salt and stir to combine.
  2. Pressure Cook on High for 3 Minutes. Quickly release the pressure once the time has completed. Strain the pasta into a colander.
  3. Preheat the empty and cleaned inner pot for 20 Minutes on Sauté, Normal/Medium.
  4. 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.
  5. 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.
  6. Whisk in the parmesan, ricotta, and shredded mozzarella until melted. Pour in the cooked pasta and stir to combine.
  7. Press Cancel on the unit and add more milk to reach desired sauce consistency. Add salt to taste. Serve pasta warm with minced parsley.