"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!
Pesto Mac & CheeseJump To Recipe
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!
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 3 to 5 days.
2 tablespoons pesto (extra to drizzle, as desired)
1/4 cup grated Beecher's Flagship cheese (about 1 ounce)
- Cook “World’s Best” Mac & Cheese according to cooking instructions.
- Immediately after removing the mac and cheese from the oven, fold in the pesto. Top with the Flagship cheese and optional pesto drizzle.
- Set oven temperature to broil. Return the pan to the oven and broil for 5 minutes or until the top is nicely browned.
- Let set for 5 minutes. Serve hot.