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RECIPE
8 INGREDIENTS4 STEPS30MIN

Pesto Mac n' Cheese

4.8
4 Ratings

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200 Saved

Milk & Cardamom

I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
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Normal mac n' cheese recipe with some pesto and heirloom cherry tomato upgrades!
30MIN
Total Time

Milk & Cardamom

I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 1/2 cups
Whole Wheat Fusilli Pasta
1 Tbsp
1 cup
1 1/2 cups
White Cheddar Cheese , freshly grated
2 Tbsp
Kale Pesto
1 cup
Heirloom Cherry Tomatoes , halved
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
870
FAT
46.7 g
PROTEIN
39.4 g
CARBS
74.1 g

Cooking Instructions

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Step 1
Bring a pot of salted water to a boil and cook Whole Wheat Fusilli Pasta (1 1/2 cup) according to package directions. Drain and set aside.
Step 2
In a saucepan on medium heat, add Butter (1 tablespoon). Once the butter melts, add the All-Purpose Flour (1 tablespoon) 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).
Step 3
Bring milk to a simmer and add White Cheddar Cheese (1 1/2 cup). Stir until the cheese has completely melted. Stir in Kale Pesto (2 tablespoon).
Step 4
Add in the pasta and stir until it is well coated. Mix in Heirloom Cherry Tomato (1 cup), Salt and Pepper (to taste). Serve while hot!

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Nutrition Per Serving
Calories
870
% Daily Value*
Fat
46.7 g
60%
Saturated Fat
25.6 g
128%
Trans Fat
0.0 g
--
Cholesterol
124.3 mg
41%
Carbohydrates
74.1 g
27%
Fiber
8.5 g
30%
Sugars
12.3 g
--
Protein
39.4 g
79%
Sodium
663.6 mg
29%
Vitamin D
--
--
Calcium
856.2 mg
66%
Iron
3.2 mg
18%
Potassium
148.7 mg
3%
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