Pesto Mac and Cheese
This stovetop mac and cheese is super creamy, cheesy, and full of flavor! It is easy to make but tastes gourmet!
Foto: Spend With Pennies
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk (at room temperature)
- 2 cups Havarti ( or mozzarella cheese, shredded)
- 3 tablespoons pesto (or store bought basil pesto)
- salt and black pepper
Steps
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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.
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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 until the sauce starts to thicken, about 2 minutes.
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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. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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