Creamy Pesto Mac Cheese

This creamy pesto mac and cheese brings together the cozy comfort of classic macaroni and cheese with a bright twist of herby pesto. It is one of those recipes I come back to whenever I need something simple but a little extra special for a weeknight dinner or to impress friends at a potluck.

I first tried this pasta on a night when I wanted something familiar but had leftover pesto in my fridge. My husband now asks for it whenever he wants his favorite flavors all in one bite.

Ingredients

• Olive oil: Brings richness to the base and helps sauté the onions Select a good quality extra virgin olive oil for best flavor
• Onion: Finely diced sweet onion melts into the sauce and builds a savory base Choose a firm onion with tight skin
• Heavy cream: Creates a velvety sauce Use full fat for maximum creaminess
• Parmesan cheese: Freshly grated for sharpness and salty kick Always buy a wedge and grate it yourself
• Mozzarella cheese: Gives the sauce its stretchy gooey texture Pre-shredded can work but fresh melts better
• All-purpose flour: Thickens the sauce for that classic mac and cheese feel Sift for a lump free sauce
• Garlic powder: Adds warmth without overwhelming Go for a fresh jar for boldest taste
• Salt: Brings all flavors together and seasons every layer Taste as you go
• Macaroni: Choose classic elbow pasta cooked al dente for perfect texture Any small pasta shape works
• Pesto sauce: Packs in basil flavor Use homemade or a high quality refrigerated brand
• Fresh parsley (optional): For garnish and freshness Pick bright green bunches

Step-by-Step Instructions

Sauté the Onion:

Start by warming olive oil in a large skillet over medium-high heat Add finely diced onion and salt Cook for about five minutes Stir often until onion turns soft and translucent This step pulls deep sweetness from the onion and builds the flavor foundation

Create the Creamy Base:

Pour heavy cream into the skillet Stir frequently to stop any sticking Let it bubble gently for about five minutes By the end the cream should coat the back of a spoon and start to feel richer

Thicken the Sauce:

Mix flour with water in a small bowl Whisk until no lumps remain Slowly add the mixture to your skillet stirring constantly Continue cooking for about five minutes at a gentle simmer You will see your sauce start to thicken to the classic mac and cheese texture

Melt in the Cheeses:

Lower the heat to prevent burning Add Parmesan mozzarella and garlic powder Stir until the cheese melts into the sauce and becomes smooth Let this simmer for three to five minutes For extra flavor toss in chopped parsley if using

Combine Pasta and Sauce:

Add your cooked macaroni to the skillet Toss well so that every noodle is covered in the creamy cheese sauce Use a spatula to fold everything together gently to keep the pasta from breaking

Infuse with Pesto:

Turn off the heat Add pesto into the cheesy pasta Stir until pesto is completely blended and the sauce turns a beautiful green flecked color

Serve and Enjoy:

Spoon pasta into bowls For garnish add more parsley or a sprinkle of Parmesan Serve immediately while piping hot and extra creamy

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The pesto sauce is truly my favorite part because it brightens the whole dish Every time I make this my kitchen smells like fresh basil and everyone comes running to the table right away This one reminds me of my sister who always asked for extra cheese on her serving

Storage Tips

Let leftovers cool fully then store in airtight containers in the fridge for three to four days Reheat gently on the stove or in the microwave with a splash of extra cream or milk for best texture If freezing spoon pasta into individual portions label and freeze up to three months Thaw overnight in the fridge and reheat as above

Ingredient Substitutions

For a lighter option use half and half instead of heavy cream If you do not have mozzarella sub in Monterey Jack or fontina Instead of macaroni any short pasta like shells rotini or penne work For extra greens stir in spinach or peas when adding the pasta

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Serving Suggestions

Pair with roasted broccoli or a simple green salad for a full meal For a heartier twist scatter cooked shredded chicken or sautéed mushrooms into the pasta before serving If you are serving for a crowd bake it in a casserole with extra cheese on top until bubbly

Cultural and Historical Context

Macaroni and cheese has roots in both European and American kitchens It is a beloved comfort food in the US and the addition of pesto brings in a bit of Italian spirit using classic basil oil and cheese themes from Genoa The combination of creamy sauce and basil pesto makes this a perfect fusion dish ideal for family gatherings or quick weeknight meals

Frequently Asked Questions

→ What type of pasta works best for this dish?

Macaroni is ideal as it holds the sauce well, but short pasta like shells or penne can also absorb the creamy blend nicely.

→ Can I use store-bought pesto?

Yes, quality store-bought pesto works well. For extra freshness, homemade pesto is also a great option if you prefer.

→ Is it possible to make this dish gluten-free?

You can substitute gluten-free macaroni and use a gluten-free flour blend for thickening to create a gluten-free version.

→ Which cheeses melt best in the sauce?

Parmesan provides sharp flavor, while mozzarella adds stretch and creaminess. Freshly grated cheese melts more smoothly than pre-shredded.

→ How can I reheat leftovers without drying out the pasta?

Add a splash of milk or cream when reheating gently on the stove, stirring often to restore the creamy texture.