Teresa's Recipes
Pesto Mac and Cheese
Experience the comfort of classic mac and cheese, elevated by the vibrant, herbaceous twist of homemade basil pesto. This creamy, indulgent dish is oozing with a blend of melted mozzarella and cheddar cheeses, harmoniously intertwined with our fragrant pesto. It's a simple yet impressive meal that takes you on a journey to the heart of Italian cuisine without leaving your kitchen.
Ingredients
- to taste Salt
- to taste Black Pepper
- 1/2 cup Basil Pesto
- 1 cup, shredded Mozzarella Cheese
- 1 cup, shredded Cheddar Cheese
- 2 cups Milk
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Unsalted Butter
- 2 cups, uncooked Macaroni
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 30g
- Carbs: 55g
- Protein: 25g
- Sodium: 600mg
- Sugar: 8g
Instructions
- Cook the macaroni according to the package instructions with a pinch of salt. Drain well and set aside.
- In a large saucepan, melt the butter over medium heat. Gradually add the flour, stirring continuously to create a smooth roux.
- Slowly pour in the milk, stirring constantly until the sauce thickens. This forms your basic bechamel sauce.
- Remove the saucepan from the heat and mix in the shredded mozzarella and cheddar cheeses. Stir until the cheeses melt and the sauce is smooth.
- Stir in the basil pesto, add salt and pepper to taste, and mix until well combined.
- Add the cooked macaroni to the saucepan, stirring until the pasta is well coated with the cheese and pesto sauce.
- Serve your pesto mac and cheese hot, garnishing with a dollop of extra pesto or a sprinkle of grated cheese if desired.
Tips
- For a gourmet touch, add cooked bacon, chicken, or sun-dried tomatoes. For a vegetarian version, consider adding steamed broccoli or roasted red bell peppers.