White Cheddar Pesto Mac & Cheese – a delicious recipe with macaroni, extra-virgin olive oil, flour, milk, black pepper, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 350 degrees.
2
Bring a pot of salted water to a boil. Add pasta and cook according to package directions. Drain.
3
In the same pan you cooked the pasta in, with the heat on medium-high, add the olive oil and flour and whisk together. Cook until bubbly, about 3-5 minutes.
4
Whisk in the milk and pepper to create a bechamel sauce. Cook the sauce until it's simmering and coats the back of a wooden spoon, about 5 minutes.
5
Add the white cheddar cheese and pesto, and stir until smooth and creamy. Add the broccoli and drained pasta and stir until fully coated with the cheese sauce. Turn off the heat.
6
Pour the mixture into a small cast iron skillet, small Dutch oven, or 8x8 inch baking dish. Sprinkle the parmesan on top and bake at 350 degrees for 25 minutes or until the parmesan is slightly browned.
451
kcal
Calories
21
g
Fat
45
g
Carbs
20
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 9 ingredients. The key ingredients include: 5 ounces macaroni or cavatappi pasta, 2 tablespoons extra-virgin olive oil, 2 tablespoons flour, 1 cup 2% milk, and more.
Yes, White Cheddar Pesto Mac & Cheese falls under the Pasta & Noodles 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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