This Pesto Mac and Cheese is creamy, savoury, quick to prepare, and really wonderful! The combination of basil pesto and cheese pasta is a nightly dream!
Ingredients
- 8 ounces elbow macaroni (or any pasta shape of your choice)
- 1 cup basil pesto (homemade or store-bought)
- 1 cup shredded Havarti cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Optional toppings: extra shredded Havarti, cherry tomatoes, or fresh basil leaves
Instructions
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, heat the heavy cream over medium heat, but do not bring it to a boil.
- Add the shredded Havarti cheese and grated Parmesan cheese to the cream, stirring constantly until the cheeses are fully melted and the sauce is smooth.
- Stir in the basil pesto, and continue to heat the sauce until everything is well combined and heated through. Season with salt and pepper to taste.
- Add the cooked macaroni to the sauce, tossing until the pasta is evenly coated with the creamy pesto Havarti sauce.
- Serve hot, and if desired, sprinkle some extra shredded Havarti, cherry tomatoes, or fresh basil leaves on top.
Nutrition Facts
- Calories: 650 kcal
- Total Fat: 48g
- Saturated Fat: 23g
- Trans Fat: 1g
- Cholesterol: 104mg
- Sodium: 643mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugars: 1g
