Pesto Mac & Cheese - Beecher's Handmade Cheese

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Background

“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!

Cooking and Serving Tips

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.

Serve & Store

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

Recipe

Instructions

Preheat oven to 350˚F.

Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.

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.

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.

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.

Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.

Prep Time:

30 minutes

Cook Time:

20 minutes

Total Time:

50 minutes

Serves:

2 to 4 (as a side)