Pesto Mac & Cheese

Jump To Recipe

Tips For The Best Pesto Mac & Cheese

"In Napoli, where love is king..." This pesto recipe is one "Mombo Italiano" flavor married perfectly to our robust Flagship sauce. Pesto fusilli alla scilliana, LOOK OUT. This is a meal all on its own, a savory force to be reckoned with. If you love pesto and love cheese - you struck gold because this is the easiest and tastiest combination of the two you'll find!

How To Make Pesto Mac & Cheese

Making pesto at home is a quick process and the ingredient list is simple enough. You can make a tasty (and fresh) pesto with just pine nuts, parmesan, basil, olive oil, and salt. Combine the ingredients in a food processor until a thick paste-like substance forms. In a pinch, there are also tons of delicious in-store options for pesto. Pro tip: “World’s Best” is also easy to find at grocery stores so you can cover all your bases in one trip!

Spoon taking a scoop out of a jar of Homemade Pesto

Serve & Store

Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 3 to 5 days.


Prep Time: 5 to 15 minutes
Cook Time: 40 to 50 minutes
Total Time: about 1 hour
Serves: 2 to 4 (as a side)

Beecher's Product used

Liquid error (sections/article-template-recipes line 207): invalid url input


1 “World’s Best” Mac & Cheese (20oz pan)

2 tablespoons pesto (extra to drizzle, as desired)

1/4 cup grated Beecher's Flagship cheese (about 1 ounce)


  1. Cook “World’s Best” Mac & Cheese according to cooking instructions.
  2. Immediately after removing the mac and cheese from the oven, fold in the pesto. Top with the Flagship cheese and optional pesto drizzle.
  3. Return the pan to the oven and bake for 5 minutes or until the top is melted.
  4. Let set for 5 minutes. Serve hot.

Looking for instant gratification?


Surprisingly in the Freezer aisle