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Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes
5 from 6 votes

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

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

Course: Lunch, Dinner, Others
Cuisine: Vegetarian

Ingredients

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

Instructions

    Cup of Yum
  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.