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: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves: 2 to 4 (as a side)

Beecher's Product used

Flagship Cheese

Triangle of Beecher's Flagship Cheese
The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble. Outstanding on a Beecher’s cracker! BUY NOW AT MURRAY'S CHEESE


6 ounces penne pasta

8 ounces Beecher's Flagship cheese, grated (about 2 cups)

1-1/2 cups milk

2 tablespoons plus 2 teaspoons all-purpose flour

2 tablespoons unsalted butter

2 ounces Beecher's Just Jack cheese, grated (about 1/2 cup)

1/4 teaspoon Kosher salt

1/4 teaspoon chili powder

Pinch garlic powder

2 tablespoons pesto (extra to drizzle, as desired)


  1. Preheat oven to 350˚F.
  2. Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
  3. Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
  4. Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 tsp. chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
  5. Combine pasta and sauce in a large bowl and mix carefully. Fold in the pesto. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese and chili powder, and optional pesto drizzle.
  6. Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.


Looking for instant gratification?


Surprisingly in the Freezer aisle