Pesto Mac and Cheese
A swirl of basil pesto brings so much flavor to this classic comfort food! This pesto mac and cheese features Havarti cheese for ultra creaminess.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Yield
- 6
Ingredients 7
- Kosher salt and freshly ground black pepper
- 12 ounces elbow macaroni or other short pasta shape (we used gigli pasta)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups 2% milk at room temperature
- 2 cups shredded Havarti or mozzarella cheese (8 ounces)
- 3 tablespoons Basil Pesto or store bought basil pesto
Method 3
- 01
Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
- 02
In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
- 03
Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season with salt and pepper to taste. Serve immediately.
Provenance
- recipe-clones/acouplecooks-data
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