Bacon-Pesto Mac-And-Cheese – a delicious recipe with pasta, unsalted butter, flour, kosher salt, ground black pepper, milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook pasta according to package directions. Drain and set aside.
2
Place butter into a medium saucepan over medium heat. Swirl pan until butter is melted then whisk in flour, salt and pepper. Whisk for 2 minutes, until bubbly and thick.
3
Slowly whisk in 3 cups milk until well combined. Continue whisking and stirring until thickened, 2-3 minutes.
4
Reduce heat to low and stir in cheeses until melted. Place cooked pasta into a large dutch oven or pot over low heat. Pour in cheese sauce, stirring to combine. Stir in pesto then add bacon pieces saving 1 cup for garnishing plates. Stir until combined. Season with additional salt and pepper to taste.
5
Serve warm. Mac and cheese will set and get thick if not served immediately. To loosen sauce add splashes of additional milk to desired consistency.
1904
kcal
Calories
116
g
Fat
108
g
Carbs
100
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pound elbow pasta, 1/2 cup unsalted butter, 1/2 cup all purpose flour, 1/2 teaspoon kosher salt, and more.
Yes, Bacon-Pesto Mac-And-Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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