Havarti Mac and Cheese with Spinach Pesto
This is super creamy and surprisingly easy homemade mac and cheese made with Havarti cheese. A stirred in homemade spinach pesto adds some nice vegetable and herb flavors.
Equipment
Ingredients
- 12 ounces macaroni pasta, al dente
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, room temp
- 2 cups shredded Havarti cheese
Spinach Basil Pesto:
- 4 cups packed spinach leaves
- 2 cups packed fresh basil leaves
- ½ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 large lemon, juice only
- 2 cloves garlic, peeled
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
For Spinach Pesto:
- In a food processor or blender, combine all ingredients and blend for about 30 seconds. Scrape down the sides and blend until smooth. If you want a thinner pesto, add more olive oil. Taste and adjust salt and pepper to your liking.
- Store pesto for up to two weeks in the fridge. It’s good on so many things!
For Mac and Cheese:
- Cook pasta according to package. Drain and set aside.
- In a large pot, melt butter over medium heat. Reduce heat to low and whisk in flour to create a roux. Add milk slowly and whisk until smooth. Increase heat to medium and whisk until sauce starts to thicken, about two minutes. Stir in cheese and stir until melted. Stir in 2-3 tablespoons of pesto.
- Add pasta, stirring to combine and continue to cook until pasta is warmed through.
- Serve immediately seasoned with salt and pepper and extra pesto!
Notes
Recipe from the Two Peas & Their Pod cookbook by Maria Lichty
Nutrition
Serving: 1Plate | Calories: 664kcal | Carbohydrates: 54g | Protein: 22g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 604mg | Potassium: 455mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3002IU | Vitamin C: 17mg | Calcium: 422mg | Iron: 2mg