Weekend Kitchen: Mac & Cheese with Pesto, Corn, and Sun Dried Tomatoes

 

I'm a sucker for macaroni and cheese.  If I see it on a restaurant menu, you can be pretty sure that I am going to order it.   I've posted before about my all time favorite macaroni and cheese recipe.  It's hard to resist the combination of pasta and gobs of melted cheese - two of my very favorite things!  I came across this recipe on Pinterest and had to try it.

 

Recipe adapted from Foodie Crush.  Original recipe found HERE.

 

Ingredients:

- 1 pound pasta, shells or similar

- 2 tablespoons butter

- 3 tablespoons flour

- 2 cups milk (I used skim)

- 1/3 cup prepared pesto (Or make your own)

- 4 oz. Fontina cheese

- 4 oz. extra sharp white cheddar

- 1/3 cup sundried tomatoes, slivered

- 1 cup sweet corn, cooked and cut from cob

- salt and pepper, to taste

- fresh basil, for garnish

- fresh flat leaf parsley, for garnish

 

Directions:

1.  Bring a pot of water to boil and cook pasta according to package instructions.  Drain and set aside.

 

2.  Meanwhile, prepare sauce.  Over medium high heat, melt butter.  Add flour and use a whisk to incorporate.  Continue whisking, one minute longer.  Gradually add milk, stirring each time to incorporate.  Keep whisking until mixture is bubbly and has thickened.  Remove from heat.

 

3.  Stir in pesto until incorporated.  Next, add cheeses and stir until melted.  Add tomatoes and corn and stir.  Add pasta and stir until just coated in sauce.  Season with salt and pepper, if desired.  Dish out pasta and garnish with fresh herbs.  Serve immediately.  Enjoy!

 

 

 

I really liked this unique version of mac and cheese.  The recipe is a "keeper", for sure.  This version is particularly quick, because it's a stovetop mac and cheese - meaning you don't put it in the oven.  Do you have a favorite mac and cheese recipe?  I'm always looking for more versions to try!