Pesto Mac and Cheese

Pesto Mac and Cheese

Keep your kitchen cool with this summery stovetop mac and cheese highlighting a Wisconsin smoked fontina and gouda cheese sauce, sweet corn, sun-dried tomatoes and basil pesto.

servings
4

Ingredients












Cooking Instructions

1

Cook pasta according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina and gouda until melted. Add pasta, corn, pesto and sun-dried tomatoes; heat through, stirring constantly. Season with salt and pepper to taste.


2

Garnish with basil and parsley.


Ingredients












Cooking Instructions

1

Cook pasta according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina and gouda until melted. Add pasta, corn, pesto and sun-dried tomatoes; heat through, stirring constantly. Season with salt and pepper to taste.


2

Garnish with basil and parsley.


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