How To Make Creamy Basil Artichoke Mac and Cheese
The perfect meal for picky eaters. This mac and cheese recipe has successfully incorporated vegetables you won’t even notice them there.
Serves:
Ingredients
For the Mac And Cheese:
- salt,for the pasta water
- ¾lbpasta,such as elbows or cavatappi
- ⅓cupfresh basil leaves,packed
- 2cupsheavy cream
- ½cupwhole milk
- 4ozcream cheese,softened at room temperature and cut into chunks
- 1cupfontina,grated
- ¾cupsharp cheddar,grated
- ½cupparmesan,grated
- 1jarartichoke hearts,marinated, drained and cut into bite size pieces
- pinchcayenne pepper
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook for 6 to 8 minutes or until al dente. Drain the pasta in a colander and reserve the pot.
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Combine basil, heavy cream, milk, and cream cheese in the blender. Puree until smooth. Return the pot used to boil the pasta to the stove, and set it over medium heat. Add the basil cream to the pot, and bring it to a low simmer.
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Add the Fontina, cheddar, Parmesan, and cayenne pepper to the basil cream sauce, stirring until melted. Stir in the cooked pasta and artichokes. Continue to cook and stir until the mixture is heated all the way through.
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Serve the mac and cheese. Transfer the pasta to bowls and sprinkle with the toasted breadcrumbs.
Nutrition
- Calories: 713.28kcal
- Fat: 48.60g
- Saturated Fat: 29.39g
- Trans Fat: 0.04g
- Monounsaturated Fat: 13.51g
- Polyunsaturated Fat: 2.22g
- Carbohydrates: 47.90g
- Fiber: 2.22g
- Sugar: 5.89g
- Protein: 21.97g
- Cholesterol: 168.92mg
- Sodium: 515.46mg
- Calcium: 403.11mg
- Potassium: 297.46mg
- Iron: 1.13mg
- Vitamin A: 500.45µg
- Vitamin C: 1.55mg
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