Pesto Mac and Cheese Recipe
Servings 6
Calories 545kcal
Ingredients
- 3 cups large shell pasta , uncooked (6 cups cooked)
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups milk
- ½ cup basil pesto
- 1 cup Wisconsin smoked fontina cheese , shredded (4 ounces)
- 1 cup Wisconsin aged gouda cheese , shredded (4 ounces)
- ⅓ cup sun-dried tomatoes , slivered (optional)
- ¾ cup sweet corn , cooked (optional)
- Salt and black pepper , to taste
- fresh basil , chopped (for garnish)
- fresh parsley , chopped (for garnish)
Instructions
- Cook pasta in salted water according to package directions. Subtract 2 minutes from the suggested cooking time to ensure the pasta is al dente. Drain and set aside.
- 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 the from the heat and stir in pesto, then add cheeses.
- Add the pasta and optional mix-ins. Add the corn and sun-dried tomatoes, if using, then the cooked pasta. Mix well. Season with salt and pepper to taste. Garnish with herbs. Serve immediately.
Nutrition
Serving: 1g | Calories: 545kcal | Carbohydrates: 39g | Protein: 25g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 764mg | Potassium: 514mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1175IU | Vitamin C: 4mg | Calcium: 545mg | Iron: 1mg