Stove Top

Stove Top Pesto Mac and Cheese

Summer flavors come together in this stovetop recipe. No need to turn on the oven! Wisconsin smoked fontina and gouda cheeses are complemented by fresh corn, sun-dried tomatoes and basil pesto.

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Servings: 4


  • 3 cups large shell pasta, uncooked (6 cups cooked)
  • 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, slivered
  • 3/4 cup sweet corn, cooked
  •   Salt and black pepper to taste
  •   fresh basil leaves, chopped, for garnish
  •   fresh parsley, chopped, for garnish


Cook pasta in salted water according to package directions, minus 2 minutes of cooking time. Drain and set aside.

While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Cook while whisking for about 2 minutes. Add milk and whisk continuously to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir in pesto, then add cheeses. Add corn and sun-dried tomatoes. Mix well. Season with salt and pepper to taste. Garnish with herbs. Serve immediately.

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For an elegant presentation, leave your casserole dish on the shelf and make individual serving sizes with ramekins.