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. Source: EatingWell Magazine, January/February 2018

Julia Clancy
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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

536 calories; 19.5 g total fat; 10.5 g saturated fat; 61 mg cholesterol; 731 mg sodium. 437 mg potassium; 67.3 g carbohydrates; 9.5 g fiber; 10 g sugar; 27.5 g protein; 2205 IU vitamin a iu; 9 mg vitamin c; 101 mcg folate; 388 mg calcium; 4 mg iron; 120 mg magnesium;

Reviews (1)

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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