Creamy Pesto Mac and Cheese with Spinach
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 (1 cup each)
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Calories
33358 kcal
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Course
Main Course, Others
Creamy Pesto Mac and Cheese with Spinach
Description
This recipe starts by boiling macaroni until tender, then preparing a creamy sauce by making a roux with butter and flour. Whole milk is whisked in and brought to a simmer, thickening the sauce before Parmesan cheese and basil pesto are added to finish the smooth texture and add herbal depth. Seasoned with salt and freshly cracked black pepper, the sauce is rich but balanced.
Thawed and well-drained spinach is folded into the mac and cheese, introducing a mild vegetal flavor and contrasting texture without overwhelming the dish. The pasta coated with the creamy pesto sauce becomes a comforting, slightly herbal comfort food ideal for a main or side dish where a touch of greens is welcome.
The preparation is straightforward and designed for home cooks seeking a twist on classic mac and cheese with the brightness of pesto and added nutrition from spinach.
Ingredients
- 2 cups macaroni $0.50, uncooked
- 2 Tbsp butter $0.22
- 2 Tbsp all-purpose flour $0.02
- 2 cups milk $0.60, whole
- 1/2 cup Parmesan Cheese $0.53, grated
- 1/4 cup basil pesto $0.55
- 1/2 tsp salt $0.02
- black pepper $0.03, freshly cracked
- 1/2 lb. spinach $0.80, frozen
Instructions
- Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander.
- While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
- Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
- Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
- Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 cup each)
Amount Per Serving
Calories 33358 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 333.58kcal | 17% |
| Carbohydrates | 39.75g | 13% |
| Protein | 12.33g | 25% |
| Fat | 14.08g | 22% |
| Sodium | 665.92mg | 28% |
| Fiber | 2.75g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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