Pesto Mac And Cheese

4 from 1 ratings

Trade your potato recipe for this Pesto Mac and Cheese. Double or triple the pesto recipe, refrigerate some, and use it to top some fettuccini you whip up later that week. Put any leftover pesto in the freeze in ice cube trays. Recipe Courtesy of Chef David Venable

Servings

servings

Ingredients

3 cup frozen peas, defrosted
1/2 cup spinach
1/4 cup fresh basil leaves
1/4 cup parmesan cheese, grated
2 garlic cloves
1/4 cup pine nuts, toasted
1 teaspoon salt
1/4 teaspoon black pepper
1 pound short pasta, such as penne, cooked
3 tablespoon butter
3 1/2 tablespoon flour
3 cup milk
3 cup mozzarella cheese, shredded
3/4 cup asiago cheese, grated
3 teaspoon salt
1 teaspoon black pepper
1/2 cup italian seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1 tablespoon butter, melted

Directions

To prepare the pesto, pulse the ingredients in a food processor until combined. Then, pour the pesto and pasta in a large bowl; set aside.
Preheat the oven to 350 degrees F.
Melt the butter and in a medium-size sauce pot and stir in the flour. Cook for about a minute, stirring constantly. Add the milk and stir until the mixture has thickened and is nearly simmering. Add the Mozzarella, Asiago, salt, and pepper and stir until the cheese has melted.
Add the sauce to the bowl with the pesto and pasta. Fold together until combined. Pour the mixture into a 9x 13-inch baking dish.
Combine the breadcrumbs, Parmesan, and butter in a small bowl with a fork. Evenly sprinkle the breadcrumb mixture on top of the mac and cheese. Bake for 45 minutes, or until the topping has browned and the mac and cheese is bubbly.