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Stovetop Spinach Basil Pesto Mac and Cheese

5 from 5 votes
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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound dry elbow pasta
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 2 cups shredded white cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2-3 Tablespoons Spinach Basil Pesto, or other pesto
For the Spinach Basil Pesto:
  • 4 cups spinach
  • 2 cups basil
  • 2 cloves garlic
  • 1/4 cup Parmesan cheese
  • 1 Tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup + 1 Tablespoon olive oil

Method
 

  1. Bring a pot of salted water to boil. Add pasta and cook according to package directions. Drain and set aside.
  2. In a medium saucepan over medium heat, melt butter. Once melted, add flour, salt and pepper. Whisk for 2 minutes, until bubbly and thick. Gradually whisk in 3 cups milk. Continue stirring until thickened, 2-3 minutes.
  3. Remove from heat and add cheddar, stirring until melted. Stir in cooked pasta until well combined. Stir in pesto (start with 2 Tbsp., adding more if you wish). Season with additional salt and pepper, to taste.
For the Spinach Basil Pesto:
  1. To the bowl of a food processor or blender, add all ingredients except for olive oil. Blend for 30 seconds, scraping down the bowl as needed. Slowly stream in all olive oil while the machine is running. Process until smooth.