Home / Mac and Cheese Recipes / Stove Top / Stove Top Pesto Mac and Cheese Stove Top Stove Top Pesto Mac and Cheese Recipe and photo by Foodie Crush Summer flavors come together in this stovetop recipe. No need to turn on the oven! Wisconsin smoked fontina and gouda cheeses are complemented by fresh corn, sun-dried tomatoes and basil pesto. Print Recipe Share Recipe Email Facebook Twitter Pinterest More Servings: 4 Ingredients 3 cups large shell pasta, uncooked (6 cups cooked) 2 tablespoons butter 3 tablespoons flour 2 cups milk 1/2 cup prepared pesto 1 cup (4 ounces) Wisconsin smoked fontina cheese, shredded 1 cup (4 ounces) Wisconsin aged gouda cheese, shredded 1/3 cup sun-dried tomatoes, slivered 3/4 cup sweet corn, cooked Salt and black pepper to taste fresh basil leaves, chopped, for garnish fresh parsley, chopped, for garnish Directions Cook pasta in salted water according to package directions, minus 2 minutes of cooking time. Drain and set aside. While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Cook while whisking for about 2 minutes. Add milk and whisk continuously to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir in pesto, then add cheeses. Add corn and sun-dried tomatoes. Mix well. Season with salt and pepper to taste. Garnish with herbs. Serve immediately. Print Recipe x Select Recipe print size 3”x 5” 4”x 6” 8.5”x 11” Include Recipe photo in print out? Yes No More Mac and Cheese Recipes South of the Border Mac and Cheese Pancetta Mac and Cheese Panini Beer, Brat and Butterkäse Mac Grilled Juustoleipa Mac and Cheese Salad For an elegant presentation, leave your casserole dish on the shelf and make individual serving sizes with ramekins.