Creamy Pesto Mac and Cheese with Spinach
Ingredients
The pasta
The sauce
-
2
Tbsp
butter
-
2
Tbsp
all-purpose flour
-
2
cups
whole milk
-
½
cup
grated Parmesan
-
¼
cup
basil pesto
-
½
tsp
salt
-
to taste
freshly cracked pepper
The vegetables
Instructions
- Thaw the spinach and squeeze out excess water.
- Boil water in a large pot and cook the macaroni for 7-10 minutes until tender, then drain.
- In a small sauce pot, melt butter and whisk in flour to form a roux, cooking for about a minute.
- Whisk in the milk and bring to a simmer, stirring until the sauce thickens.
- Remove from heat and whisk in Parmesan and pesto until smooth, seasoning with salt and pepper.
- Combine the cooked macaroni and thawed spinach in the pot, then pour the sauce over and stir to combine.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
334
Total fat
14g
Total carbohydrates
40g
Total protein
12g
Sodium
665mg
Cholesterol
40mg
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