Ingredients
- 2 tablespoons butter
- 1/2 whole yellow onion, finely diced
- 2 cloves garlic, minced
- 3/4 teaspoon dried Italian herb seasoning
- 3 tablespoons corn starch
- 2 cups milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1 cup old Cheddar cheese, shredded
- 1 plum tomato, diced
- 2 teaspoons prepared pesto
- 2 1/2 cups dry elbow pasta
- 1/4 cup Parmesan cheese, grated
How to Make
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Step 1: In a large saucepan or Dutch oven, melt butter over medium heat; cook onion, garlic and Italian seasoning, stirring occasionally, until onion is softened, about 3-4 mins.
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Step 2: Whisk together the cornstarch, milk, mustard and salt; cook, whisking, until thickened, 4-5 min.
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Step 3: Stir in Cheddar cheese until smooth.
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Step 4: Meanwhile, in a small bowl, combine tomato and pesto; set aside.
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Step 5: Meanwhile, in a large pot of boiling salted water, cook pasta according to directions; drain and return to pot.
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Step 6: Add sauce and toss to coat.
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Step 7: Serve sprinkled with tomato/pesto mixture and Parmesan cheese.
We hope you enjoy this recipe!
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