MAC & CHEESE (ITALIAN STOVE-TOP)

By jarren

Canadian Living

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

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.