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

Name: Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes
Yield: 1 serving
Ingredients: 3 cups large shell pasta; 2 tablespoons butter; 3 tablespoons flour; 2 cups milk; ½ cup prepared pesto; 1 cup 4 ounces Wisconsin smoked fontina cheese, shredded; 1 cup 4 ounces Wisconsin aged gouda cheese, shredded; ⅓ cup sun-dried tomatoes; ¾ cup sweet corn; salt and black pepper to taste; fresh basil; fresh parsley

User Reviews

5.0

6 reviews

Excellent

Course
Lunch, Dinner, Others
Cuisine
Vegetarian

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

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

3 cups large shell pasta uncooked (6 cups cooked)
2 tablespoons butter
3 tablespoons flour
2 cups milk
½ cup prepared pesto
1 cup 4 ounces Wisconsin smoked fontina cheese, shredded
1 cup 4 ounces Wisconsin aged gouda cheese, shredded
⅓ cup sun-dried tomatoes slivered
¾ cup sweet corn cooked
salt and black pepper to taste
fresh basil chopped, for garnish
fresh parsley chopped, for garnish

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Instructions

Cook pasta in salted water according to package directions, minus 2 minutes of cooking time. 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 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.