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.
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.
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.
The whole family enjoyed it. I didn't have lemon zest but lemon juice filled in just fine.