Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes
Ingredients
The pasta
-
3
cups
large shell pasta uncooked
The cheese sauce
-
2
tablespoons
butter
-
3
tablespoons
flour
-
2
cups
milk
-
½
cup
prepared pesto
-
1
cup
Wisconsin smoked fontina cheese, shredded
-
1
cup
Wisconsin aged gouda cheese, shredded
-
⅓
cup
sun-dried tomatoes, slivered
-
¾
cup
sweet corn, cooked
-
to taste
salt
-
to taste
black pepper
-
for garnish
fresh basil, chopped
-
for garnish
fresh parsley, chopped
Instructions
- 1. Cook the pasta in salted water according to package directions, reducing cooking time by 2 minutes.
- 2. Drain the pasta and set it aside.
- 3. In a large saucepan over medium-high heat, melt the butter and whisk in the flour, cooking for about 2 minutes.
- 4. Gradually add the milk while whisking continuously to prevent clumps, and cook until the mixture thickens and bubbles.
- 5. Remove the saucepan from heat and stir in the pesto and cheeses until melted.
- 6. Add the corn and sun-dried tomatoes, mixing well.
- 7. Season with salt and pepper to taste, then garnish with fresh herbs.
- 8. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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