Craving comfort food with a little flair? This creamy pesto mac and cheese is the perfect mashup of cozy and classy—think rich, cheesy goodness with a fresh basil twist.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon all-purpose flour
- 1 tablespoon garlic powder
- 1½ teaspoons salt, divided
- 8 oz macaroni, cooked al dente
- 2 tablespoons pesto sauce
- Freshly chopped parsley, optional for garnish
Instructions
Sauté the Onion: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and 1 teaspoon of salt, cooking for about 5 minutes until the onion is soft and translucent.
Make the Creamy Base: Pour in the heavy cream, stirring frequently, and let it simmer for 5 minutes until slightly thickened.
Thicken the Sauce: In a small bowl, whisk together the flour and 3 tablespoons of water until smooth. Slowly stir this into the simmering cream and cook for another 5 minutes until the sauce thickens.
Add the Cheeses: Lower the heat and stir in the Parmesan, mozzarella, and garlic powder. Let the sauce gently simmer for 3–5 minutes until the cheese is fully melted and the sauce is smooth.
Combine Pasta and Sauce: Add the cooked macaroni into the skillet and toss to coat evenly in the creamy sauce.
Infuse with Pesto: Remove the skillet from heat and stir in the pesto until fully combined.
Serve and Enjoy: Garnish with chopped parsley or an extra sprinkle of Parmesan and serve immediately while warm and melty.
Notes
- Pasta Shapes: While macaroni is classic, feel free to use shells, rotini, or cavatappi for more sauce-hugging texture.
- Pesto Variations: Traditional basil pesto works great, but you can also use sun-dried tomato pesto, arugula pesto, or even store-bought vegan versions.
- Cheese Options: Add extra mozzarella for more gooey pull, or try sharp cheddar for added depth. Gruyère or fontina also melt beautifully.
- Make It Spicy: Add a pinch of red pepper flakes when sautéing the onion for a little heat.
- Add Veggies or Protein: Stir in sautéed spinach, peas, or grilled chicken for a heartier meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.
- Make Ahead: The sauce can be made a day in advance and stored separately. Reheat and combine with freshly cooked pasta for best texture.
Creamy Pesto Mac & Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Craving comfort food with a little flair? This creamy pesto mac and cheese is the perfect mashup of cozy and classy—think rich, cheesy goodness with a fresh basil twist.
Ingredients
-
2 tablespoons olive oil
-
1 medium onion, finely diced
-
2 cups heavy cream
-
½ cup freshly grated Parmesan cheese
-
½ cup shredded mozzarella cheese
-
1 tablespoon all-purpose flour
-
1 tablespoon garlic powder
-
1½ teaspoons salt, divided
-
8 oz macaroni, cooked al dente
-
2 tablespoons pesto sauce
-
Freshly chopped parsley, optional for garnish
Instructions
Sauté the Onion: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and 1 teaspoon of salt, cooking for about 5 minutes until the onion is soft and translucent.
Make the Creamy Base: Pour in the heavy cream, stirring frequently, and let it simmer for 5 minutes until slightly thickened.
Thicken the Sauce: In a small bowl, whisk together the flour and 3 tablespoons of water until smooth. Slowly stir this into the simmering cream and cook for another 5 minutes until the sauce thickens.
Add the Cheeses: Lower the heat and stir in the Parmesan, mozzarella, and garlic powder. Let the sauce gently simmer for 3–5 minutes until the cheese is fully melted and the sauce is smooth.
Combine Pasta and Sauce: Add the cooked macaroni into the skillet and toss to coat evenly in the creamy sauce.
Infuse with Pesto: Remove the skillet from heat and stir in the pesto until fully combined.
Serve and Enjoy: Garnish with chopped parsley or an extra sprinkle of Parmesan and serve immediately while warm and melty.
Notes
-
Pasta Shapes: While macaroni is classic, feel free to use shells, rotini, or cavatappi for more sauce-hugging texture.
-
Pesto Variations: Traditional basil pesto works great, but you can also use sun-dried tomato pesto, arugula pesto, or even store-bought vegan versions.
-
Cheese Options: Add extra mozzarella for more gooey pull, or try sharp cheddar for added depth. Gruyère or fontina also melt beautifully.
-
Make It Spicy: Add a pinch of red pepper flakes when sautéing the onion for a little heat.
-
Add Veggies or Protein: Stir in sautéed spinach, peas, or grilled chicken for a heartier meal.
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.
-
Make Ahead: The sauce can be made a day in advance and stored separately. Reheat and combine with freshly cooked pasta for best texture.