Nothing brings comfort quite like a creamy, flavorful bowl of macaroni and cheese, but when you infuse it with bright, herbaceous basil pesto, it transforms into something truly special. This Pesto Mac and Cheese Recipe combines the rich, velvety cheese sauce you love with the fresh, aromatic punch of pesto, creating a dish that’s both familiar and exciting. It’s perfect for cozy dinners, gathering with friends, or whenever you need a little extra deliciousness in your life. Trust me, this recipe is going to become one of your new favorites in no time.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, but each plays an essential role. From the creamy cheeses to the vibrant pesto, every component adds layers of flavor, creaminess, and color that make this dish irresistible.
- 1 pound dry elbow macaroni: Classic pasta shape that holds the creamy sauce perfectly.
- 3 tablespoons unsalted butter: Adds richness and helps create the roux for a silky cheese sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce to a luscious consistency.
- 1 cup heavy cream: Makes the sauce decadently smooth and creamy.
- 1 cup milk: Lightens the cream just enough for balance and pourability.
- 8 ounces freshly shredded white cheddar cheese: Provides sharpness and that signature mac and cheese cheesiness.
- ½ cup freshly grated Parmesan cheese: Adds a salty, nutty complexity to the sauce.
- ½ teaspoon kosher salt: Enhances all the flavors to perfection.
- ½ teaspoon freshly ground black pepper: Introduces a subtle heat that keeps the dish interesting.
- ⅛ teaspoon ground nutmeg: A surprise boost that elevates the creamy sauce.
- ¼ cup basil pesto: The star ingredient delivering fresh herb flavor and a gorgeous green color.
- Fresh basil (for garnish): Brightens the dish and makes it look as good as it tastes.
How to Make Pesto Mac and Cheese Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender, following the package instructions. Once cooked, drain the pasta and rinse briefly to stop the cooking process, then return it to the pot to keep warm. Having perfectly cooked pasta upfront ensures the dish has the ideal texture.
Step 2: Make the Roux
In a large saucepan over medium heat, melt the butter. Once melted, add the all-purpose flour and whisk continuously for 2 to 3 minutes until it forms a pale, fragrant paste. This step is crucial for thickening your cheese sauce and eliminating any raw flour taste.
Step 3: Add Cream and Milk
Slowly whisk in the heavy cream and milk, stirring constantly to keep the mixture smooth and lump-free. As the liquid heats, it will begin to thicken — this creates the perfect base for your cheese sauce.
Step 4: Incorporate the Cheeses and Seasonings
Gradually add the shredded white cheddar and grated Parmesan to the warm sauce, stirring until the cheeses melt completely and the sauce turns silky and thick. Season with kosher salt, freshly ground black pepper, and the delicate touch of ground nutmeg to heighten the flavors.
Step 5: Stir in the Basil Pesto
Remove the sauce from heat and fold in the basil pesto, blending it through the cheese sauce until it’s beautifully mixed. The pesto brings a fresh, herbal brightness that makes this Pesto Mac and Cheese Recipe truly shine.
Step 6: Combine Pasta and Sauce
Pour the luscious pesto cheese sauce over your cooked macaroni and stir gently until every piece is coated in that creamy goodness. Serve immediately for the best texture, with additional pesto and fresh basil as garnish if you like a boost of that green magic.
How to Serve Pesto Mac and Cheese Recipe
Garnishes
Fresh basil leaves sprinkled on top add a gorgeous pop of color and reinforce the pesto’s herbal notes. You can also add a light dusting of Parmesan for an extra cheesy finish or even some toasted pine nuts for a crunchy contrast that feels elegant yet approachable.
Side Dishes
Pesto Mac and Cheese pairs wonderfully with crisp green salads dressed simply with lemon vinaigrette, or roasted vegetables that bring a smoky depth. For a heartier meal, grilled chicken or seared shrimp complement the richness of the dish without overpowering its lively flavors.
Creative Ways to Present
For a fun twist, bake the assembled mac and cheese with a crunchy breadcrumb topping until golden and bubbling. You could also serve individual portions in small ramekins, perfect for dinner parties or a comforting solo meal. Adding sun-dried tomatoes or roasted garlic to the sauce can add exciting new layers while keeping the pesto star of the show.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then store them in an airtight container in the refrigerator. Your pesto mac and cheese will stay delicious for up to 3 days and can be a lifesaver for next-day lunches or quick dinners.
Freezing
While freezing mac and cheese can sometimes change the texture, this pesto version freezes reasonably well. Place portions in freezer-friendly containers or bags, leaving some room for expansion, and freeze for up to 2 months. Just note, fresh basil garnish is best added after reheating.
Reheating
When you’re ready to enjoy leftovers, gently reheat the pesto mac and cheese on the stove over low heat, adding a splash of milk to loosen the sauce if needed. Microwaving works too but stir frequently to avoid hot spots. This recipe’s forgiving nature makes warming it up a breeze.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works perfectly and saves time, though homemade pesto will offer an even fresher, more vibrant flavor if you have the chance to make it.
What cheeses work best in Pesto Mac and Cheese Recipe?
White cheddar and Parmesan are classic choices here because they melt well and complement the pesto’s herbal taste beautifully. Feel free to experiment with mild mozzarella or fontina for creaminess, but stick to sharp cheeses for the best balance.
Can I make this recipe vegan or dairy-free?
Yes, you can swap the dairy ingredients for plant-based alternatives such as vegan butter, non-dairy milk, and dairy-free cheese. Use a vegan pesto or make your own without cheese to keep it delicious and inclusive.
How spicy is the Pesto Mac and Cheese Recipe?
This recipe is mild with a subtle peppery kick from black pepper and nothing overpowering. If you like it spicier, adding red pepper flakes or a dash of hot sauce can tailor it to your taste.
Is this recipe suitable for meal prepping?
Definitely! It reheats well and can be portioned for easy grab-and-go meals. Keep the pesto and fresh basil separate until serving for maximum freshness.
Final Thoughts
If you’re looking for a comforting classic with a bright and fresh twist, this Pesto Mac and Cheese Recipe is your new go-to. The perfect harmony of creamy cheese and vibrant pesto will have you coming back to it again and again. Don’t wait to whip up a batch and share this deliciousness with your loved ones—you’ll be glad you did!
Print
Pesto Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy Pesto Mac and Cheese combines classic comfort food with a fresh, herbaceous twist. Tender elbow macaroni is enveloped in a rich white cheddar and Parmesan cheese sauce, infused with vibrant basil pesto for an aromatic and flavorful dish. Perfect as a cozy weeknight dinner or a spectacular side, this recipe serves 8 and comes together quickly with simple ingredients.
Ingredients
Pasta
- 1 pound dry elbow macaroni (1 standard box)
Cheese Sauce
- 3 tablespoons unsalted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 8 ounces freshly shredded white cheddar cheese
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Pesto and Garnish
- ¼ cup basil pesto (store-bought or homemade, plus more if desired)
- Fresh basil leaves (for garnish)
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until tender. Drain the pasta, rinse briefly with warm water to prevent sticking, and return to the pot.
- Make the roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture is smooth, combined, and has a pasty texture to remove the raw flour taste.
- Add liquids: Slowly whisk in the heavy cream and milk, making sure the mixture stays smooth without lumps.
- Incorporate cheeses and seasoning: Add the shredded white cheddar cheese, grated Parmesan, kosher salt, freshly ground black pepper, and ground nutmeg to the saucepan. Stir continuously for 4-5 minutes until the cheese has fully melted and the sauce is thick and creamy.
- Combine pesto: Remove the cheese sauce from the heat and stir in the basil pesto until evenly distributed, imparting its fresh herb flavor.
- Mix pasta and sauce: Pour the cheese sauce over the cooked elbow macaroni in the pot and gently stir to combine, ensuring every pasta piece is coated in the luscious pesto cheese sauce.
- Serve: Serve the Pesto Mac and Cheese immediately, optionally garnishing with extra basil pesto and fresh basil leaves for an added burst of color and flavor.
Notes
- Use freshly shredded cheese for the best melting texture and flavor; pre-shredded cheeses often contain anti-caking agents that can affect creaminess.
- If the sauce becomes too thick, thin it with a splash of milk or cream until desired consistency is reached.
- Customize with additional mix-ins such as cooked chicken, sautéed mushrooms, or sun-dried tomatoes for variety.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave with a splash of milk to restore creaminess.
