I’m sure like most of you, Mac & Cheese was a favourite of mine growing up. Yup, that classic blue and yellow box of pasta. My grandfather made THE BEST. I remember seeing him toss in a chunk of butter and milk for the creamiest Mac & Cheese.

I can’t remember that last time I had that classic Mac & Cheese but I do enjoy making a grown-up variation here and there. Whether it be adding in some sharp aged cheddar, or crumbled blue cheese. Even a chunk of brie and stir it in until it melts for some of the most decadent pasta.

Pesto in Mac & Cheese?

A few months ago I bought a massive basil bunch from the farmers market and even after making a few dishes with it there was so much left. So for the first time, I got my act together and decided to make a massive batch of pesto and freeze it in ice cube trays. That way we can enjoy homemade pesto for months to come.

Can you freeze Pesto?

You sure can! They will keep for up to 4-5 months in the freezer. One key thing is that once they are frozen, transfer the cubes into an airtight plastic freezer bag. That way they will stay fresh and won’t absorb the other lingering flavours that are hanging out in your freezer.

When you want to use them, you can simply toss the frozen pesto cubes into sauces, soups, dressings or right into your pot of pasta.

If you are looking for an easy classic homemade pesto recipe, click here and try that simple recipe out.

But also, another recipe using pesto are these Roasted Potatoes tossed in Pesto. Yup, it is exactly what it says, potatoes tossed in pesto and topped with some parmesan cheese. It’s the perfect side dish that goes so well with so many meals.


INGREDIENTS:

  • 3 cups of a shorter macaroni style pasta (I used Casarecce)

  • 4 tbsp of butter

  • 2 cups of milk (a dairy-free option will also work, I used plain oat milk)

  • 1/4 cup of flour

  • 2 cups of shredded sharp cheddar cheese

  • 4 tbsp of pesto

  • salt & pepper, to taste

DIRECTIONS:

  1. Boil your pasta according to package directions for al dente, set aside. Before straining, reserve at least 1/2 cup of pasta water to loosen up the sauce if needed.

  2. In a large pot, melt the butter on medium-low heat. Once melted, add in the flour to make a roux. Whisk until the two ingredients come together in a paste.

  3. Raise the temperature to medium, add in the milk and keep whisking often until the milk thickens (about 5 minutes).

  4. Stir in the shredded cheese until melted and then toss in the pesto. Stir in until well incorporated.

  5. Fold in the pasta until it’s all covered in the sauce mixture.

  6. Season with salt & pepper and serve!

If your sauce is too thick, add a tablespoon of pasta water until you get your perfect consistency. Since this pasta dish is best served immediately, it can still be prepared in advance if needed. When reheating, add in a few tablespoons of pasta water to make the cheesy pesto sauce creamy again!

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