Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes


  • 3 cups large shell pasta uncooked (6 cups cooked)
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/2 cup prepared pesto
  • 1 cup 4 ounces Wisconsin smoked fontina cheese, shredded
  • 1 cup 4 ounces Wisconsin aged gouda cheese, shredded
  • 1/3 cup sun-dried tomatoes slivered
  • 3/4 cup sweet corn cooked
  • Salt and black pepper to taste
  • fresh basil chopped, for garnish
  • fresh parsley chopped, for garnish


  1. Cook pasta in salted water according to package directions, minus 2 minutes of cooking time. Drain and set aside.
  2. While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Cook while whisking for about 2 minutes. Add milk and whisk continuously to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir in pesto, then add cheeses. Add corn and sun-dried tomatoes. Mix well. Season with salt and pepper to taste. Garnish with herbs. Serve immediately.