This Pesto Mac and Cheese is creamy, savory, easy to make, and so delicious! Basil pesto mixed in with cheesy pasta makes a dream of a weeknight meal!
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What’s in Pesto Mac and Cheese?
This easy recipe features ingredients like heavy cream, milk, pesto, Parmesan and cheddar to create the creamiest, cheesiest consistency and flavor!
- Dry Elbow Macaroni: Use elbow macaroni, shells, farfalle (bowties), cavatappi, penne, fusilli, or other short shaped pastas.
- Unsalted Butter: Use unsalted butter.
- All-Purpose Flour: Flour helps create a thicker cheese sauce.
- Heavy Cream: This makes the sauce extra creamy and silky.
- Milk: I recommend using whole milk for the richest flavor.
- Shredded Cheese: Use a mix of white cheddar and Parmesan. Freshly-shredded cheese will melt best.
- Kosher Salt: If you use salted butter instead of unsalted, you may want to omit this additional sprinkle.
- Freshly Ground Black Pepper: Use to taste.
- Ground Nutmeg: Nutmeg adds a subtle, earthy nuttiness to the overall flavor, without standing out too much.
- Pesto: Pesto adds incredible flavor to this Mac and cheese to make it feel gourmet! I use my homemade basil pesto, but you can use any variety you like.
- Fresh Basil: Garnish with this fresh herb to complement the pesto.
Variations to Try
This pesto mac and cheese is great on its own, but you can bulk it up by mixing in some other ingredients.
- Protein: cooked shredded chicken, Italian sausage, or bacon crumbles.
- Veggies: chopped sun-dried tomatoes, roasted mushrooms, or steamed broccoli.
- Nuts: chopped walnuts or pecans add texture.
- Toppings: toasted breadcrumbs, garlic croutons, or a drizzle of balsamic glaze.
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To turn this into a baked mac and cheese casserole, pour the cooked macaroni into a 9×13-inch baking pan, sprinkle with breadcrumbs and parmesan cheese, and broil for 3-4 minutes, until the topping is golden brown.
Nope! There’s no need to heat the pesto before adding it. We will add the pesto off the heat, and the residual heat from the pasta and cheese sauce will heat and loosen the pesto, allowing it to be stirred in seamlessly.
Pesto macaroni and cheese can be made up to 2 days in advance of when you plan to serve it. Store it in an airtight container in the refrigerator until ready to serve. Reheat gently over the stovetop, adding more heavy cream or milk to loosen the sauce as needed.
How to Store and Reheat
Store leftover pesto mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring in more cream or milk as needed to loosen and rehydrate the sauce.
How to Freeze
Freeze pesto mac and cheese in individual portions in Ziplock bags for up to 3 months. Let thaw in the refrigerator overnight before reheating.
What to Serve with Pesto Mac and Cheese
This creamy, cheesy, basil pesto macaroni pairs well with bread and veggies. Serve it with cheesy pull apart bread, cheesy focaccia, or Parmesan crusted Hawaiian rolls. Add roasted Brussels sprouts, roasted potatoes, or spicy firecracker broccoli.
Pesto Mac and Cheese Recipe
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Ingredients
- 1 pound dry elbow macaroni (1 standard box)
- 3 tablespoons unsalted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 8 ounces freshly shredded white cheddar cheese
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- ¼ cup basil pesto store-bought or homemade, plus more if desired
- Fresh basil for garnish
Instructions
- In a large pot, boil the pasta in salted water according to the package directions until tender. Drain, rinse, and set aside in the pot.1 pound dry elbow macaroni
- In a large saucepan set over medium heat, melt the butter. Add in the flour and whisk for 2-3 minutes, until combined and pasty.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Slowly whisk in the heavy cream and milk, mixing until smooth.1 cup heavy cream, 1 cup milk
- Add in the grated cheeses, salt, pepper, and nutmeg, stirring constantly until smooth and thick, 4-5 minutes.8 ounces freshly shredded white cheddar cheese, ½ cup freshly grated Parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ⅛ teaspoon ground nutmeg
- Remove the saucepan from the heat, add the pesto, and stir to combine.¼ cup basil pesto
- Pour the cheese sauce over the cooked pasta into the cheese sauce and stir to coat. Serve immediately with more pesto (if desired) and garnish with fresh basil.Fresh basil
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Add cooked shredded chicken, sausages, or bacon crumbles for a protein boost.
- Add chopped sun-dried tomatoes, mushrooms, or steamed broccoli for a veggie boost.
- Top with chopped walnuts or pecans, toasted breadcrumbs, or a drizzle of balsamic vinegar.
- To make this mac and cheese into a baked mac and cheese casserole, pour the cooked mac and cheese into a 9×13-inch baking pan, sprinkle with breadcrumbs and parmesan cheese, and broil for 3-4 minutes, until the topping is golden brown.
Nutrition Information
