
Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes
Ingredients (12)
- 3 cups large shell pasta
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 cup prepared pesto
- 1 cup 4 ounces Wisconsin smoked fontina cheese, shredded
- 1 cup 4 ounces Wisconsin aged gouda cheese, shredded
- 1/3 cup sun-dried tomatoes
- 3/4 cup sweet corn
- Salt and black pepper to taste
- fresh basil
- fresh parsley
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Directions
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