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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pesto Mac and Cheese Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pound elbow macaroni
3 cup sharp cheddar cheese, grated
2 cups heavy cream
1 cup whole milk
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons
1/2 cup all-purpose flour
1/3 cup seasoned breadcrumbs
1/3 cup parmesan cheese, grated
4 Tblsp. pesto sauce, or to taste
1/4 tsp. ground nutmeg
kosher salt and freshly ground pepper, to taste
Directions:
Directions:
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente, then drain and set aside.
Heat 1/2 cup butter in a large saucepan over medium heat until melted. Whisk in flour and cook for 1-2 minutes, or until roux is smooth and paste-like.
Slowly whisk in heavy cream and whole milk, then mix in cheddar cheese and cook for 10 minutes, or until thickened.
Season with salt, pepper and nutmeg.
Stir pasta and pesto sauce, into the cheese sauce and stir together until coated, then transfer to baking dish.
In a small dish, stir parmesan cheese and breadcrumbs together, then melt remaining 2 tablespoons butter and mix everything together.
Spread breadcrumb mixture over the pasta, then place in oven and bake for 20 minutes, or until topping is golden brown and pasta is heated through.

 

 

 

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