Fresh basil and green peas give this healthy mac and cheese recipe a pretty green hue. We like the buttery, nutty flavor of fontina, but provolone, Gruyère or Gouda could be used as a substitute.

Julia Clancy
Source: EatingWell Magazine, January/February 2018
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Ingredients

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Directions

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  • Bring a large saucepan of water to a boil. Cook pasta according to the package instructions, adding peas during the last 2 minutes of cooking time. Drain.

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  • Whisk 1/4 cup milk, flour, lemon zest, salt and pepper in a small bowl; place near the stove. Add the remaining 1 1/2 cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in fontina, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and peas into the sauce. Serve topped with basil.

Nutrition Facts

535.5 calories; protein 27.5g 55% DV; carbohydrates 67.3g 22% DV; exchange other carbs 4.5; dietary fiber 9.5g 38% DV; sugars 10.3g; fat 19.5g 30% DV; saturated fat 10.5g 53% DV; cholesterol 60.8mg 20% DV; vitamin a iu 2205.3IU 44% DV; vitamin c 9.3mg 15% DV; folate 100.6mcg 25% DV; calcium 387.9mg 39% DV; iron 4.2mg 23% DV; magnesium 120.2mg 43% DV; potassium 436.7mg 12% DV; sodium 731mg 29% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 4 stars
02/20/2018
The whole family enjoyed it. I didn't have lemon zest but lemon juice filled in just fine. Read More