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

Scale

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)

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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.