Pesto Havarti Mac and Cheese
Recipe from Two Peas and Their Pod
Pesto Havarti Mac and Cheese-this stovetop mac and cheese is super creamy, cheesy, and full of flavor! It is easy to make but tastes gourmet!
Servings: 6
Calories: 407kcal
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk at room temperature
- 2 cups shredded Havarti or mozzarella cheese
- 3 tablespoons Spinach-Basil Pesto or store bought basil pesto
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
- In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
- Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season with salt and pepper to taste. Serve immediately.
Nutrition
Calories: 407kcal | Carbohydrates: 51g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 180mg | Potassium: 240mg | Fiber: 2g | Sugar: 6g | Vitamin A: 590IU | Calcium: 175mg | Iron: 1mg