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Ingredients
- 2 tbsp butter
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 3/4 tsp dried Italian herb seasoning
- 3 tbsp flour
- 2 cups milk
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1 cup shredded old Cheddar cheese
- 1 plum tomato, diced
- 2 tsp prepared pesto
- 2 1/2 cups elbow pasta
- 1/4 cup grated Parmesan cheese
Details
Servings 4
Preparation time 25mins
Cooking time 25mins
Preparation
Step 1
In large saucepan or Dutch oven, melt butter over medium heat; cook onion, garlic and Italian seasoning, stirring occasionally, until onion is softened, 3 to 4 minutes.
Sprinkle with flour; cook, stirring, for 2 minutes. Gradually whisk in milk, mustard and salt; cook, whisking, until thickened, 4 to 5 minutes. Stir in Cheddar cheese until smooth.
Meanwhile, in small bowl, combine tomato and pesto; set aside.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain and return to pot. Add sauce and toss to coat. Serve sprinkled with tomato mixture and Parmesan cheese.
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