Look at this lovely green pesto gouda, which somehow ended up in our cart at Trader Joe’s. It’s amazing how often this happens. I also discovered their caramel cashew cookies on this trip – so good! Anyway, this gouda is their spotlight cheese for March, so hurry and get it while you can! Green cheese for St. Patty’s Day just makes me happy. I obviously needed to use it in a creamy mac & cheese. To keep things interesting, I also mixed in some fontina and a few more green ingredients – roasted broccoli and fresh basil. I’ve been enjoying this all week for lunches!
Pesto Gouda Mac & Cheese
1 head broccoli florets (I had 12 ounces)
1 tablespoons olive oil
1 pound whole wheat penne pasta
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk (I used 2%)
2 cups shredded fontina cheese
2 cups shredded pesto gouda (or gouda) cheese
1 teaspoon salt
1/3 cup packed chopped basil
Heat oven to 400°F. Place broccoli florets on a large cookie sheet and drizzle evenly with olive oil. Roast for 15 minutes at 400°F or until tender.
Prepare pasta according to package directions. Drain and place back in a large pot.
Melt butter in a large saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and mix in fontina and gouda cheeses and salt. Heat 3 to 5 minutes or until cheese is melted and mixture is smooth, whisking occasionally. Mix cheese sauce with the pasta and broccoli in the large pot; stir in basil. Makes 8 servings.
Nutrition: 539 calories, 25.9g fat, 6.8g fiber, 25.0g protein per serving
Cost: $1.32 per serving