Dinner for 6
Pesto Mac and Cheese
$4.31for 425 minServes 6
Shell pasta cooks in a creamy pesto sauce with smoked cheeses for a rich stovetop macaroni dish.
Photo: foodiecrush.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Pasta, 11 oz$0.10/oz typical | 11 oz | $1.05Typical price |
 | Butter, 1 oz$0.40/oz typical | 1 oz | $0.40Typical price |
 | Milk, 17 oz$0.04/oz typical | 17 oz | $0.68Typical price |
 | Fresh herbs (cilantro, 0.5$1.49 each typical | 0.5 | $0.74Typical price |
 | Swiss, 8 oz$0.40/oz typical | 8 oz | $3.20Typical price |
 | Artichoke hearts, 1 oz$0.18/oz typical | 1 oz | $0.18Typical price |
 | Corn on the cob, 0.25$0.60 each typical | 0.25 | $0.14Typical price |
| Total for the servings shown | $6.47 | ||
Swaps
- Swap milk for almondabout $0.01/oz more at typical prices
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
- Swap pasta for egg noodlesabout $0.04/oz more at typical prices
Pantry staples you likely have
FlourSalt and pepper
Not included in the cost.
- 25 minstart to table
- Easydifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianKid-friendlyBudgetFamilyDinnersCold-weather comfort
$1.08 per serving$4.31 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.
Ingredients
- 3 cups large shell pasta
- 2 tbsp butter
- 3 tbsp all purpose flour
- 2 cups milk
- 1/2 cup basil pesto
- 1 cup wisconsin smoked fontina cheese
- 1 cup wisconsin aged gouda cheese
- 1/3 cup sun-dried tomatoes (optional)
- 3/4 cup sweet corn (optional)
- salt and black pepper (optional)
- fresh basil (optional)
- fresh parsley (optional)
Steps
- Cook the shell pasta in salted boiling water until tender, then drain it.
- Melt the butter in a large saucepan over medium heat, whisk in the flour, and cook for 1 minute.
- Gradually whisk in the milk and simmer for 4 minutes until the sauce thickens.
- Stir in the pesto, fontina, and gouda until melted, then season with salt and pepper.
- Fold in the pasta and optional sun-dried tomatoes and corn, then heat for 3 minutes.
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