mac & cheese


i am a mac & cheese fanatic. i would eat mac & cheese everyday if the possibility of gaining 300lbs weren’t an issue. this recipe would also be fantastic with diced chicken added to it for a meal…or you can just have the mac & cheese alone as a meal like i do.

pesto mac & cheese

  • 1 pound dry elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups milk
  • 1 cup mild shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 ounces prepared pesto

cook pasta according to package.
drain and set aside.
melt butter in a medium saucepan over medium heat.
whisk in flour, salt, and pepper. continue to whisk for 2 minutes or until thick.
slowly whisk in milk until well combined. continue whisking for 3 minutes or until thickened.
reduce heat to low and stir in cheeses until melted.
place cooked pasta in a large pot over low heat.
pour in cheese sauce and stir to combine.
stir in pesto.
season with salt and pepper to taste.
serve warm and enjoy!

note: mac and cheese will set and get thick if not served immediately. to loosen sauce add small amounts of milk to desired consistency.


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