Pesto Mac and Cheese

Pesto Mac and Cheese! A super easy dinner recipe, with loads of flavor!

Pesto Mac and Cheese is such a simple twist on everyone’s favorite dish! The pesto adds SO MUCH FLAVOR!

Dinner is about to be your favorite meal. I mean isn’t dessert your current fave?

Well, moving forward dinner…and THIS dinner specifically…is aboutta be your favorite. Because mac and cheese meets pesto and everything is now perfect in the world.

I’m super sorry to do this to you. And your jeans. Because summer bods are made in the winter and blah blah blah…but I promise you won’t care about your bathing suit when you’re eating this. True story.

Pesto Mac and Cheese! A super easy dinner recipe, with loads of flavor!

It’s actually super simple as far as homemade mac and cheese recipes go.

And did I mention pesto? AND CHEEEEEEESE?

Pesto Mac and Cheese! A super easy dinner recipe, with loads of flavor!

Please grate your cheese. No pre-grated stuff this time ’round. Your mac and cheese will be way creamier. And also feel free to add more pesto if you’re feeling zesty 🙂

Pesto Mac and Cheese! A super easy dinner recipe, with loads of flavor!

Once you make th base for the mac and cheese you can 100% stop there. Creamy, dreamy and ready to eat.

Or.

ORRRRR.

You can sprinkle some buttery, Parmesan breadcrumbs on top and bake that situation UP.

Pesto Mac and Cheese! A super easy dinner recipe, with loads of flavor!

I’m not saying you have to, but you probably are gonna want to.

Pesto Mac and Cheese! A super easy dinner recipe, with loads of flavor!

My husband said this is his new favorite mac and cheese…and I have to say, I agree!

Hope you try it!

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Pesto Mac and Cheese

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: serves 6 1x

Description:

Creamy, cheesy, and SO much flavor! This is an easy and delicious weeknight meal!


Ingredients:

  • 1 pound elbow macaroni
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, plus 3 tablespoons, divided
  • 2 cups heavy cream
  • 1 cup milk
  • 4 cups sharp cheddar cheese, freshly grated
  • 1/4 cup pesto sauce
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese, freshly grated
  • 1 teaspoon fresh grated pepper

Instructions:

  1. Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
  2. Boil pasta according to directions. Drain and set aside.
  3. While the pasta is boiling melt 1/2 cup butter in a large saucepan over medium heat. Once butter is melted, add in the flour and stir to combine for 2-3 minutes until smooth. Slowly whisk in the heavy cream and milk, mixing until smooth. Add in the grated cheddar cheese, stirring constantly until smooth, and thick, about 7 minutes. Add in the pesto and stir to combine.
  4. Add the cooked pasta into the cheese sauce, and stir to coat.
  5. Pour the pasta into the prepared baking dish.
  6. In a small bowl mix together the remaining 3 tablespoons of butter, breadcrumbs, parmesan cheese, and black pepper. Sprinkle this on top of the pasta.
  7. Bake for 20-25 minutes until bubbly and the breadcrumbs are toasted and golden.
  8. Serve immediately.

Notes:

store airtight in the refrigerator for up to 3 days. Reheat single servings in microwave.

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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10 Responses
  1. Gabriella

    One of my favourite recipes of the year. Definitely not for a health nut but the heavy cream is awesome!

    1. Shelly

      You absolutely could add bacon! I think I used Classico when I photographed this recipe, but I honestly don’t have a jarred favorite. I’ve used Barilla as well and it’s good!

  2. fred

    I made this for dinner tonight. I halved the recipe so we would not have leftovers but used almost 1/4 cup pesto (finishing a jar). I also added cooked chicken. It was good. If I make this again I think I will throw some frozen broccoli in as the pasta finishes to add veggies to the final meal. thanks for the recipe.

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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