Stovetop Pesto Mac

Stovetop macaroni and cheese made with fresh broccoli and a creamy pesto cheese sauce.

§ Prep Time: 15 minutes

§ Cook Time: 15 minutes

§ Total Time: 30 minutes

§ Yield: 4 servings

Ingredients

§ 8 oz. elbow macaroni

§ 1 large broccoli crown, broken into florets

§ 2 c. reduced fat milk, warmed

§ 1/4 c. unsalted butter

§ 1/4 c. all-purpose flour

§ 1 1/2 c. shredded fontina cheese

§ 1/2 c. shredded parmesan cheese, divided

§ 1/4 c. pesto

§ salt + pepper to taste

Toasted Panko Topping (Optional)

§ 1 tsp. olive oil

§ 1/4 c. panko, toasted

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Two minutes before cook time ends, add broccoli. When macaroni is done, drain immediately and set aside.

2. Melt butter in a large saucepan over medium heat. Add in flour and whisk into butter; continue to heat until mixture is golden brown, 3-5 minutes.

3. Slowly add milk to flour mixture, whisking constantly. Once sauce is smooth, cook until slightly thickened (about 3 minutes) continuing to whisk constantly.

4. Remove sauce from heat. Whisk in fontina and parmesan cheese, pesto, and salt and pepper. Fold in elbow macaroni and broccoli. Divide into bowls and top with toasted panko, if desired.

Source https://ohmyveggies.com

Stovetop Pesto Mac