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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


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/2 cups
536 calories; protein 27.5g; carbohydrates 67.3g; dietary fiber 9.5g; sugars 10.3g; fat 19.5g; saturated fat 10.5g; cholesterol 60.8mg; vitamin a iu 2205.3IU; vitamin c 9.3mg; folate 100.6mcg; calcium 387.9mg; iron 4.2mg; magnesium 120.2mg; potassium 436.7mg; sodium 731mg.