Pesto Macaroni and Cheese

• Vegetarian

• Produce

  • 3 Tomatoes, medium-sized

• Condiments

  • 1/4 cup Barilla basil pesto

• Pasta & Grains

  • 1 12 oz box Barilla pronto pasta

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 2 1/2 cups Cheddar, grated
  • 1/4 cup Parmesan cheese
  • 1 1/2 cups Whole milk

Found on celebratingsweets.com

Description

Directions

• Pour the pasta into a large skillet (about 12 inches in diameter). Pour 3 cups cold water into the pan; the water should cover the pasta.
• Turn the stove burner to high and set a timer for 10 minutes. Cook on high, stirring frequently, until most of the water is absorbed, about 10 minutes. Reduce heat to medium, add milk, and simmer for an additional 3 minutes, stirring constantly so the milk doesnt burn. Remove from the heat, add the salt, pesto, and 2 cups grated cheddar cheese, stirring until the cheese is melted. Preheat the broiler.
• Sprinkle the top of the pasta with the remaining 1/2 cup cheddar cheese and place the sliced tomatoes on top of the cheese. Sprinkle the tomatoes with parmesan cheese. Place under the broiler for a minute or two, until the parmesan cheese melts and turns golden brown. Serve immediately.