Normal mac n' cheese recipe with some pesto and heirloom cherry tomato upgrades!
Total Time
30min
4.8
4 Ratings
Author: Milk & Cardamom
Servings:
2
Ingredients
•
1 1/2
cups
Whole Wheat Fusilli Pasta
•
1
Tbsp
Butter
•
1
Tbsp
All-Purpose Flour
•
1
cup
Milk
•
1 1/2
cups
White Cheddar Cheese
, freshly grated
•
2
Tbsp
Kale Pesto
•
1
cup
Heirloom Cherry Tomatoes
, halved
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Bring a pot of salted water to a boil and cook Whole Wheat Fusilli Pasta (1 1/2 cups) according to package directions. Drain and set aside.
2.
In a saucepan on medium heat, add Butter (1 Tbsp). Once the butter melts, add the All-Purpose Flour (1 Tbsp) and whisk until there are no clumps of flour. Keep whisking, and once the mixture turns semi-golden, quickly pour in the Milk (1 cup).
3.
Bring milk to a simmer and add White Cheddar Cheese (1 1/2 cups). Stir until the cheese has completely melted. Stir in Kale Pesto (2 Tbsp).
4.
Add in the pasta and stir until it is well coated. Mix in Heirloom Cherry Tomatoes (1 cup), Salt (to taste), and Ground Black Pepper (to taste). Serve while hot!
Nutrition Per Serving
CALORIES
868
FAT
46.4 g
PROTEIN
39.4 g
CARBS
74.4 g
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