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three-quarters view of a bowl of pesto mac and cheese with a fork.

Pesto Mac and Cheese Recipe

Course: Dinner, Side Dish
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 550kcal
Author: Becky Hardin
Pesto Mac and Cheese is a fun, vibrant twist on the classic dish! The basil pesto cuts through the creamy, cheesy pasta for a wonderful depth of flavor.
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Ingredients

  • 1 pound dry elbow macaroni (1 standard box)
  • 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
  • ¼ cup basil pesto store-bought or homemade, plus more if desired
  • Fresh basil for garnish

Instructions

  • In a large pot, boil the pasta in salted water according to the package directions until tender. Drain, rinse, and set aside in the pot.
    1 pound dry elbow macaroni
  • In a large saucepan set over medium heat, melt the butter. Add in the flour and whisk for 2-3 minutes, until combined and pasty.
    3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
    butter and flour in a cast iron pan.
  • Slowly whisk in the heavy cream and milk, mixing until smooth.
    1 cup heavy cream, 1 cup milk
    cheese sauce in a cast iron pan with a whisk.
  • Add in the grated cheeses, salt, pepper, and nutmeg, stirring constantly until smooth and thick, 4-5 minutes.
    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
    cheeses added to cheese sauce in a cast iron pan with a whisk.
  • Remove the saucepan from the heat, add the pesto, and stir to combine.
    ¼ cup basil pesto
    pesto added to cheese sauce in a cast iron pan with a whisk.
  • Pour the cheese sauce over the cooked pasta into the cheese sauce and stir to coat. Serve immediately with more pesto (if desired) and garnish with fresh basil.
    Fresh basil
    pesto mac and cheese in a large pasta pot with a red rubber spatula.

Video

Notes

  • Add cooked shredded chicken, sausages, or bacon crumbles for a protein boost.
  • Add chopped sun-dried tomatoes, mushrooms, or steamed broccoli for a veggie boost.
  • Top with chopped walnuts or pecans, toasted breadcrumbs, or a drizzle of balsamic vinegar.
  • To make this mac and cheese into a baked mac and cheese casserole, pour the cooked mac and cheese into a 9x13-inch baking pan, sprinkle with breadcrumbs and parmesan cheese, and broil for 3-4 minutes, until the topping is golden brown. 
Storage: Store pesto mac and cheese in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 550kcal | Carbohydrates: 49g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 536mg | Potassium: 240mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1113IU | Vitamin C: 0.2mg | Calcium: 340mg | Iron: 1mg