How To Make Pesto Mac and Cheese
Put some herby twist with the usual mac and cheese with this 20-minute dish. It’s cooked in a flavorful pesto sauce with milk and Havarti cheese.
Serves:
Ingredients
- 12ozelbow macaroni
- 4tbspunsalted butter
- ¼cupall-purpose flour
- 2cupswhole milk,room temperature
- 2cupsHavarti,or mozzarella cheese, shredded
- 3tbsppesto,or store bought basil pesto
- kosher salt and freshly ground black pepper
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook for about 8 minutes just until al dente. Drain the pasta and set it aside.
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In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste.
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Add the milk and whisk until smooth. Increase the heat to medium and continue whisking for about 2 minutes until the sauce starts to thicken.
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Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
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Add the pasta, stirring to combine, and cook just until the pasta is warmed through.
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Season with salt and pepper to taste, then serve and enjoy!
Nutrition
- Calories: 376.28kcal
- Fat: 13.92g
- Saturated Fat: 6.91g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.76g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 51.20g
- Fiber: 2.22g
- Sugar: 5.64g
- Protein: 11.05g
- Cholesterol: 29.16mg
- Sodium: 376.01mg
- Calcium: 123.35mg
- Potassium: 248.12mg
- Iron: 1.27mg
- Vitamin A: 102.30µg
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