This Sun-Dried Tomato Pesto Four Cheese Mac and Cheese recipe is definitely a mouthful of amazing flavors and textures your family will love for dinner!
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Do y’all know about Wasa crackers? Okay, they’re pronounced va-sa and not wa-sa. But do y’all know about them? Show of hands? Okay, I see a few of you, but not many. Well, let me tell you about these delicious, crispy, thing crackers.
I have been eating these crackers for decades. I kid you not. My mother brought Wasa crackers home one day from the grocery. In an effort to eat better and get more fiber, Mom grabbed this crispy gem of a cracker.
Wasa crackers are packed with whole grains. Okay, you skeptics, yes they are amazing crackers. The whole grains and their super crunch are delicious. You honestly will not know you’re eating a cracker that is better for you.
Not to mention the new Wasa Rosemary & Sea Salt and Sesame & Sea Salt crackers have 9 and 7 grams of whole grains respectively in less than 100 calories. That’s a flavor packed, amazingly delicious, crunchtastic snack!! Trust when I say that the Sesame & Sea Salt crackers are my new fave cracker. They are cracker crack! Then again, anything with sesame flavor like that is going to be irresistible to me.
While these crackers are delicious on their own, you could easily top them with your favorite cheese, spread, or even fruits and vegetables. They’re thin, but they will stand up to even the heaviest of toppings, so pile on those veggies! Spread that hummus! Enjoy the amazingly delicious crunch and flavor these crackers truly have.
Yes, these Wasa crackers are an amazing snack on their own. However, when I saw the Rosemary & Sea Salt crackers, I immediately thought they would make the perfect topping for a casserole. Initially, I was thinking of a baked rosemary and chicken pasta casserole. Then I thought about a tuna style casserole. Finally, I landed on this delicious Sun-Dried Tomato Pesto Four Cheese Mac and Cheese with Wasa Rosemary Sea Salt Topping.
And aren’t you glad I did? I mean, just look at that amazing red color, that creamy pasta, and the crunchy topping from those rosemary Wasa crackers. You can’t resist this Sun-Dried Tomato Pesto Four Cheese Mac and Cheese. I KNOW you can’t resist that. I’m just dying to pick up that one larger cracker piece and have a nibble. You see it? There on the right?
You can also see the herbs and spices from the pesto sauce. It has just a hint of the pesto flavor combined with Parmesan, Asiago, Romano, and sharp white cheddar. Why the cheddar? To make everything creamy of course! It needs to be sharp so I can play with the rest of the cheese I brought to this kicked up comfort food recipe.
Not to worry, my dear readers. You can purchase these crackers at your local Harris Teeter, like I did. You can also find them at Kroger, Shop Rite, Fred Meyer, and a several other local grocery stores. The website has a store locator so you can easily see where to purchase these better for snacking crackers.
There’s the Sesame & Sea Salt crackers I mentioned earlier. I didn’t do anything but these babies plain from the package. They are that good!! The sesame flavor is so good!! It truly doesn’t need any topping. But, if you must top it with something, maybe some sweet and spicy shrimp or some Asian flavored chicken. OR you could make a Bánh mì type topping for your sesame Wasa crackers.
If you need some inspiration, check out their Twitter feed on their page. Oh, before you head over there, make sure to grab a napkin or a paper towel. You will definitely be drooling just like I did. There are so many different ways to enjoy Wasa crackers.
How long have you been eating Wasa crackers? And #HowDoYouWasa?
- 8 ounces gemelli pasta, uncooked
- 1 1/2 cups milk
- 4 teaspoons flour
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 tablespoons sun-dried tomato pesto
- 3 ounces Parmesan, grated
- 2 ounces each Asiago, Romano, and sharp white cheddar grated
- 6 Wasa Thins Rosemary & Sea Salt, coarsely crushed
- 2 tablespoons butter
- Preheat oven to 375.
- Cook pasta according to package directions.
- Combine milk and flour in a saucepan and bring to a boil, stirring occasionally, until thickened. Remove from heat and stir in the salt, pepper, pesto, 2 ounces of Parmesan, and the remaining cheese. Stir until the cheese I melted. Pour over the pasta and stir until combined.
- Pour the pasta into a casserole dish and bake, covered, at 375 for 40 minutes.
- Melt the butter in a microwave safe bowl. Stir in the Rosemary & Sea Salt Wasa thins and the remaining Parmesan cheese.
- Remove the casserole dish from the oven after 40 minutes, top with the Wasa cracker mixture and bake, uncovered, for an additional 15 minutes or until golden brown.