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Pesto Havarti Mac and Cheese
Pesto Havarti Mac and Cheese
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Elevate your mac and cheese with a vibrant spinach and basil pesto by Maria Lichty. Creamy Havarti takes this classic dish to the next level.
Ingredients:
  • For the spinach pesto:
  • 4 cups packed spinach leaves
  • 2 cups packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil, or more for a thinner pesto
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice (1 large lemon)
  • 2 cloves garlic, peeled
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • For the mac and cheese:
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups (12 ounces) whole-wheat elbow macaroni (orecchiette also works well)
  • 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 pesto)
Instructions:
  • Prepare the pesto by combining all ingredients in a food processor or blender. Blend for 30 seconds, scrape the sides, and blend again until smooth. Adjust consistency by adding more olive oil if desired. Season with salt and pepper to taste. Store the pesto in the fridge for up to two weeks or freeze in ice cube molds for up to 6 months.
  • Prepare the pasta by bringing a pot of salted water to a boil. Cook the pasta until al dente, around 8 minutes. Drain and set aside.
  • In a large pot, melt butter over medium heat. Whisk in flour to create a smooth paste. Gradually add milk, whisking until the sauce thickens, about 2 minutes.
  • Incorporate the shredded cheese until melted and the sauce is smooth. Gently mix in the preferred amount of pesto, around 1/4 cup, for added flavor.
  • Combine pasta with seasonings and heat until warmed. Serve promptly.

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