Creamy Walnut Pesto Mac & Cheese
Jump to recipeWe're not saying you could ever get sick of mac & cheese, arguably the world's ultimate comfort food. What we are saying is that adding a homemade walnut pesto to the mix is a serious game-changer. It's a flavor combo that is subtle, sophisticated, and amps our go-to staple up to an 11. Get your friends on board to make this for your next virtual dinner party. The prep is minimal and absolutely worth it.
Made this? Let us know what you think in the comments!
Ingredients
For Pesto
- 1/2 cup
chopped California walnuts, plus more for serving
- 2 cups
fresh basil leaves
- 1/2 cup
extra virgin olive oil
- 1
clove garlic, minced
Kosher Salt
- 1/4 cup
freshly grated parmesan
For Mac & Cheese
- 3/4 cup
macaroni, cooked
Kosher salt
Freshly ground pepper
- 3 Tbsp.
butter
- 3 Tbsp.
flour
- 3 cups
whole milk
- 1 cup
(3-oz.) shredded American cheese
- 2 cups
(3-oz.) shredded sharp cheddar
Directions
- Step 1Make the pesto: In a medium skillet, toast the walnuts over medium-high heat, stirring constantly, until golden, about 8 minutes. Scrape into the bowl of a mini food processor and let cool slightly. Add basil, oil, garlic, and a large pinch of salt. Process until smooth. Pulse in Parmesan, just until combined.
- Step 2Make the mac & cheese: In a medium pot of boiling salted water, boil macaroni until al dente, per package instructions. Drain noodles. Return empty pot to medium-high heat and melt butter. Add flour and cook, stirring, 1 minute. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and simmer, stirring constantly, until sauce just thickens, about 3 minutes.
- Step 3Remove from heat and add cheeses a handful at a time, stirring to combine. Season with salt and pepper. Add macaroni to cheese sauce and stir to coat. Stir in 2 tablespoons of the pesto.
- Step 4Serve mac and cheese topped with remaining pesto and chopped walnuts.
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