Pesto Mac & Cheese

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!

Pesto mac and cheese

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.

Pesto

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)

Ingredients

  • 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)

Featured Beecher's Ingredient

Flagship Cheese

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Beecher's Food Used

Flagship cheese beauty shot with packaging

Flagship Cheese

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