Vegetarian Stovetop Pesto Macaroni and Cheese

January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles, mac and cheese, and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac.

Cheesy, carb-y Pesto Mac.

Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac and cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni and cheese.

Recipe

Ingredients

• 8 oz elbow macaroni
• 1 large broccoli crown broken into florets
• 2 cups reduced fat milk warmed
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 ½ cups fontina cheese shredded
• ½ cups parmesan cheese shredded, divided
• ¼ cup pesto
• salt + pepper to taste

Toasted Panko Topping (Optional)

• 1 tsp olive oil
• ¼ cup panko toasted

Instructions

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

Toasted Panko Topping

• Heat olive oil in small skillet over medium heat. Add panko and cook until golden brown, 3–5 minutes.

Nutrition