Stovetop Pesto Mac
- 8 oz. elbow macaroni
- 1 large broccoli crown, broken into florets
- 2 c. reduced fat milk, warmed
- 4 tbsp. 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
- 1 tsp. olive oil
- 1/4 c. panko, toasted
- This recipe is vegetarian
- Produce
- Broccoli crown, large (1)
- Condiments
- Pesto (1/4 c.)
- Cooking & Baking
- All-purpose flour (1/4 c.)
- Olive oil (1 tsp.)
- Salt + pepper (1)
- Pasta & Grains
- Elbow macaroni (8 oz.)
- Bread & Baked Goods
- Panko, toasted (1/4 c.)
- Dairy
- Butter, unsalted (4 tbsp.)
- Fontina cheese (1 1/2 c.)
- Milk, reduced fat (2 c.)
- Parmesan cheese (1/2 c.)
Preparation
Read recipe preparation on ohmyveggies.com
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Recipe Stats
Published January 17, 2013 (1 month ago).
91 people saved this recipe.
