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!

Cuisine

American

Diet

Vegetarian

Keywords

4-5 servings, all-purpose flour, american, as needed, cellentani pasta, cook 18 min, corn, cubed, fresh parsley, frozen corn, grated parmesan, Instant Pot Culinary Team, milk, minced for serving, mozzarella, pasta, plus more if needed, plus more to taste, prep 5 min, ricotta, salt, shredded mozzarella, summer, unsalted butter, vegetarian, whole milk, whole-milk ricotta

Prep Time

5 min

Cook Time

18 min

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

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.