Pesto Havarti Macaroni
Creamy macaroni and cheese brightened with pesto and fresh basil for a simple weeknight dish.
Equipment
- Large Pot
- Colander
- Large saucepan
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 3 cups elbow macaroni (about 12 ounces)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk at room temperature (or use almond milk)
- 1 cup Havarti cheese shredded
- 1 cup sharp white cheddar cheese shredded
- 1/2 teaspoon sea salt plus more to taste
- freshly ground black pepper to taste
- pesto generous scoops to serve
- 1 cup frozen peas thawed
- 1/2 cup fresh basil
- red pepper flakes pinches, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package directions; drain and set aside.
- In a large saucepan over medium heat, melt the butter. Reduce the heat to low and whisk in the flour to form a smooth paste (roux).
- Gradually add the milk while whisking until smooth. Increase heat to medium and continue whisking until the sauce thickens, about 2 minutes.
- Remove the pan from heat, then stir in the shredded Havarti and sharp cheddar until melted and the sauce is smooth. Season with 1/2 teaspoon sea salt and freshly ground black pepper to taste.
- Add the drained pasta to the cheese sauce and stir to coat, warming the pasta through over low heat for a minute or two.
- Stir in the thawed peas and chopped fresh basil. Adjust seasoning as needed.
- Serve with generous dollops of pesto and a pinch or two of red pepper flakes on each portion.
Notes
- To make a baked version, top with panko and Parmesan and broil 3 minutes until golden.
- Use almond milk if you prefer a dairy-free milk substitute.
- Add more salt gradually, as cheeses vary in saltiness.
- For extra creaminess, grate cheese finely so it melts faster.