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Quick Stovetop Mac & Cheese with Peas

  • 25 m
  • 25 m
Julia Clancy
“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.”


    • 8 ounces whole-wheat elbow noodles
    • 2 cups green peas, fresh or frozen
    • 1¾ cups reduced-fat milk, divided
    • 3 tablespoons all-purpose flour
    • 1 tablespoon lemon zest
    • ½ teaspoon salt
    • ½ teaspoon ground pepper
    • 1⅓ cups shredded fontina cheese
    • 2 ounces reduced-fat cream cheese
    • 2 teaspoons white-wine vinegar
    • ¼ cup chopped fresh basil


  • 1 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.
  • 2 Whisk ¼ cup milk, flour, lemon zest, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ 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.
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