You know, nothing beats the magical fusion of comfort and a bit of indulgence like mac and cheese—especially when it’s not just any mac and cheese but a creamy pesto version. Picture this: the harmonious blend of gooey cheese and fragrant basil pesto, mingling like old friends at a summer reunion. It’s the kind of dish that brings everyone to the table, and, if I’m being honest, it’s the ultimate heartwarming comfort food for those unpredictable weather days when you can’t decide if it’s soup or salad weather.
Steps
- Begin by bringing a large pot of water to a boil. Add two cups of macaroni and cook until tender, which should take about 7-10 minutes. Once done, drain the pasta in a colander.
- While the pasta is cooking, thaw half a pound of spinach. After thawing, squeeze out any excess water, ensuring it’s not too wet, and set aside.
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour, stirring continuously, until it forms a bubbling paste, cooking for about a minute.
- Gradually whisk in 2 cups of whole milk into the butter-flour mixture. Keep whisking as the mixture comes to a simmer, allowing it to thicken slightly.
- Once the milk mixture thickens, remove it from heat. Stir in half a cup of grated Parmesan cheese, followed by a quarter cup of basil pesto, mixing until smooth.
- Season the sauce with half a teaspoon of salt and freshly cracked pepper to taste. Ensure the sauce is well-seasoned, as its flavors will mellow when combined with the pasta and spinach.
- Return the drained pasta to the large pot and add the prepared spinach. Pour the creamy pesto sauce over the pasta and spinach.
- Stir everything together until the pasta and spinach are thoroughly coated with the sauce. Serve immediately for a delicious and comforting meal.
Ingredients
- 2 cups uncooked macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup basil pesto
- 1/2 teaspoon salt
- Freshly cracked pepper (to taste)
- 1/2 pound frozen spinach, thawed and excess water squeezed out
Nutritional Values
Calories: 2001.48kcal | Carbohydrates: 238.5g | Protein: 73.98g | Fat: 84.48g | Sodium: 3995.52mg | Fiber: 16.5g
FAQ
- What type of pesto can I use for this recipe?
- You can use any variety of pesto you like, such as a classic basil pesto, homemade kale pesto, or even sun-dried tomato pesto. The recipe is versatile and adaptable to different pesto flavors.
- How can I store leftover pesto?
- If you have leftover pesto, you can freeze it for future use. A popular method is to freeze it in ice cube trays, allowing you to easily use a few tablespoons at a time in other recipes like pasta, salad dressings, or sauces.
- What additional ingredients can I incorporate into Pesto Mac and Cheese?
- You can customize this dish by adding ingredients like sun-dried tomatoes, chopped rotisserie chicken, crumbled feta, bacon bits, or buttered breadcrumbs for extra flavor and texture.
- How should I prepare the spinach for the recipe?
- Thaw the frozen spinach at room temperature or in the microwave and squeeze out any excess water before incorporating it into the dish. It doesn’t need to be completely dry, just not dripping wet.
- What is the purpose of a roux in this recipe?
- The roux, made from butter and flour, is used to thicken the sauce. Cooking it for about a minute helps to toast the flour slightly, ensuring that the sauce doesn’t have a raw flour taste.
Tips
- Use Different Types of Pesto: Although basil pesto is a classic choice, feel free to experiment with other types, such as kale or sun-dried tomato pesto, to give your dish a unique twist.
- Enhance with Extra Ingredients: Consider adding sun-dried tomatoes, rotisserie chicken, or crumbled feta to elevate the dish. Toppings like bacon bits or buttered breadcrumbs can add a delightful crunch.
- Optimize Pesto Storage: If you have leftover pesto, freeze it in ice cube trays. This allows you to easily incorporate small portions into other recipes, such as pasta or salad dressings, without any waste.
- Season Generously: Ensure the sauce is well-seasoned with salt and freshly cracked pepper before combining it with the pasta and spinach, as the flavors will be more diluted once mixed.
Equipment
- Sauce Pot
- Whisk
- Colander
- Pepper Mill
