Pesto Macaroni
User Reviews
4.9
30 reviews
Excellent
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Course
Main Course
Pesto Macaroni
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This pesto havarti macaroni is a simple, comforting weeknight dinner. Adapted from Maria Lichty.
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Ingredients
- 3 cups elbow macaroni 12 ounces
- 4 tablespoons butter unsalted
- ¼ all-purpose flour cup
- 2 cups milk at room temp (I used almond milk, whole
- 1 cup havarti cheese shredded
- 1 cup cheddar cheese shredded, sharp, white
- ½ teaspoon salt more to taste, sea salt
- black pepper freshly ground
- pesto generous scoops
Optional mix-ins:
- 1 cup peas thawed, frozen
- ½ cup basil fresh
- pinches red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, according to the package directions. Drain the pasta and set aside.
- 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 1/2 teaspoon sea salt, and continue stirring until the cheese is melted and the sauce is smooth.
- Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season to taste. Stir in the peas, if using, and serve with generous dollops of pesto, fresh basil, and pinches of red pepper flakes.
Notes
- And a fun variation is to turn the macaroni into a crunchy-topped baked casserole: Just pour the finished mac and cheese into a baking dish, sprinkle panko bread crumbs and Parmesan cheese over the top, and broil for 3 minutes, until the bread crumbs are golden brown.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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