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Pesto Mac and Cheese with Sun Dried Tomatoes + Peas

Pesto Mac and Cheese with Sun Dried Tomatoes and Peas | simplywhisked.com

This recipe was a spur of the moment concoction that I made lunch yesterday for Ellie and me. I wanted to make sure we got some veggies in there, and she absolutely loves peas and sun dried tomtaoes.  In fact, she’ll eat the sun dried tomato straight from the package (we buy the kind that’s not packed in oil whenever we can). They’re a great snack, even if it’s a little weird.

Pesto Mac and Cheese with Sun Dried Tomatoes and Peas | simplywhisked.com

I’ve made simple pesto mac and cheese before, so I already knew we would both love it, but the addition of these add-ins just works. The sweetness of the tomatoes really compliments the bold pesto and the peas are so fresh.

Pesto Mac and Cheese with Sun Dried Tomatoes and Peas | simplywhisked.com

Basically the only thing I did differently was adding the tomatoes and peas before adding the cheese. This allowed the roux to cook the vegetables a little and soften them up before we added the pasta, pesto and cheese to the sauce. We like our veggies a little on the crunchier side, so if you want yours to soften more, feel free to let them simmer a little longer before moving on to the next step.

Pesto Mac and Cheese with Sun Dried Tomatoes and Peas | simplywhisked.com

The recipe makes enough for four, but since there were only two of us eating – and one of us isn’t a full-sized adult – we had lots of leftovers. And, that’s always a good thing. I can’t wait to eat them for lunch tomorrow.

If you like this, I bet you’ll also love this creamy one pan pasta and my one pot chili mac.

Pesto Mac and Cheese with Sun Dried Tomatoes and Peas | simplywhisked.com

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Pesto Mac and Cheese with Sun Dried Tomatoes and Peas | simplywhisked.com

Pesto Mac and Cheese with Sun Dried Tomatoes & Peas


  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 8 ounces elbow pasta
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 3 tablespoons pesto sauce
  • 2/3 cup frozen peas
  • 1 cup sliced sun-dried tomatoes (not packed in oil)

Instructions

  1. Cook macaroni in salted water according to package directions for al dente.
  2. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux.
  3. Add milk and whisk until smooth. Add sun-dried tomatoes and peas. Allow the sauce to thicken slightly, about 1 minute.
  4. Add cheese, pesto and pasta. Increase heat to medium-high. Stir until cheese is melted.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Pesto Mac and Cheese with Sun Dried Tomatoes and Peas | simplywhisked.com

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  • Reply
    Regina
    February 23, 2016 at 1:12 pm

    Yummy! This looks like cheesy deliciousness. Olivia loves cherry tomatoes, but it’s such a messy snack for her. Maybe she’ll like sun-dried too 🙂

    • Reply
      Melissa Belanger
      February 23, 2016 at 1:15 pm

      Isn’t everything really a messy snack? 🙂 I bet she would like them though especially since they’re extra sweet.

  • Reply
    Rachel @ Bakerita
    February 23, 2016 at 1:24 pm

    Confession: I love Trader Joe’s frozen light mac and cheese, and I LOVE stirring in a spoonful of pesto! Your version is way classier, and I’m obsessed with sun dried tomatoes, so I must try this ASAP! I’m all for lots of leftovers 🙂

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