Oh My Veggies · by Nicole★ 5.0 (1)
Vegetarian Stovetop Pesto Macaroni and Cheese
NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 61%
CARBS 60G33% OF CAL
4G FIBER46G OTHER11G TOTAL SUGAR
FAT 39G49% OF CAL
20G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Macaroni and cheese made on the stovetop with broccoli and a creamy pesto cheese sauce. This vegetarian main is comforting and ready in 30 minutes.
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Nutrition & ingredients
Ingredients
serves 4- 8 oz elbow macaroni
- 1 large broccoli crown (broken into florets)
- 2 cups reduced fat milk (warmed)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups fontina cheese (shredded)
- 1/2 cups parmesan cheese (shredded, divided)
- 1/4 cup pesto
- salt + pepper (to taste)
- 1 tsp olive oil
- 1/4 cup panko (toasted)
At a glance
PER SERVING · TIME 30M
CAL 36%·PRO 61%
CARBS 60G33% OF CAL
4G FIBER46G OTHER11G TOTAL SUGAR
FAT 39G49% OF CAL
20G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 890mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 595mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 890MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.