Pesto Mac & Cheese
Pesto Mac & Cheese
Pesto Mac & Cheese
Pesto Mac & Cheese
Pesto Mac & Cheese

Pesto Mac & Cheese

David Venable

Looking for a new mac and cheese recipe? Look no further—my Pesto Mac and Cheese adds a little green to your baked mac, perfect for St. Patty's Day!

Pesto

  • 3 cups frozen peas, defrosted
  • 1/2 cup spinach leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup Parmesan cheese, grated
  • 2 garlic cloves
  • 1/4 cup pine nuts, toasted
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper

Directions

Preheat the oven to 350°F.
To prepare the pesto, pulse the ingredients in a food processor until combined. Then, pour the pesto and pasta in a large bowl; set aside.
Melt the butter and in a medium-size sauce pot and stir in the flour. Cook for about a minute, stirring constantly. Add the milk and stir until the mixture has thickened and is nearly simmering. Add the Mozzarella, Asiago, salt, and pepper and stir until the cheese has melted.
Add the sauce to the bowl with the pesto and pasta. Fold together until combined. Pour the mixture into a 9" x 13" baking dish.
Combine the breadcrumbs, Parmesan, and butter in a small bowl with a fork. Evenly sprinkle the breadcrumb mixture on top of the mac and cheese. Bake for 45 minutes, or until the topping has browned and the mac and cheese is bubbly.

Mac and Cheese

  • 1 lb short pasta (such as penne), cooked
  • 3 Tbsp butter
  • 3-1/2 Tbsp flour
  • 3 cups milk
  • 3 cups Mozzarella, shredded
  • 3/4 cup Asiago, grated
  • 3 tsp salt
  • 1 tsp black pepper
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup Parmesan, grated
  • 1 Tbsp butter, melted

Cook's Notes

Double or triple the pesto recipe, refrigerate some, and use it to top fettuccini on a busy weeknight. Put any leftover pesto in the freezer.

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