Stovetop Spinach Basil Pesto Mac And Cheese Recipes

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SPINACH POWER PESTO MACARONI AND CHEESE



Spinach Power Pesto Macaroni and Cheese image

Another take on our beloved macaroni and cheese!

Provided by Phoebe

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

1 ½ cups elbow macaroni
8 ounces baby spinach leaves, or to taste
3 tablespoons butter, divided
1 small onion, minced
2 cloves garlic, minced
¼ cup prepared basil pesto, divided
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
2 cups milk
1 ¾ cups shredded Cheddar cheese, divided
¾ cup shredded Parmesan cheese, divided
¾ cup shredded Asiago cheese, divided
4 slices multigrain bread with crusts, cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
  • Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
  • Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
  • Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
  • Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
  • Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.

Nutrition Facts : Calories 778.2 calories, Carbohydrate 54.8 g, Cholesterol 120.7 mg, Fat 45.8 g, Fiber 6.2 g, Protein 39.5 g, SaturatedFat 25.8 g, Sodium 1348.1 mg, Sugar 8 g

STOVETOP SPINACH BASIL PESTO MAC AND CHEESE



Stovetop Spinach Basil Pesto Mac and Cheese image

Provided by Georgia

Number Of Ingredients 16

1 pound dry elbow pasta
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
3 cups milk
2 cups shredded white cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2-3 Tablespoons Spinach Basil Pesto,, or other pesto
4 cups spinach
2 cups basil
2 cloves garlic
1/4 cup Parmesan cheese
1 Tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup + 1 Tablespoon olive oil

Steps:

  • Bring a pot of salted water to boil. Add pasta and cook according to package directions. Drain and set aside.
  • In a medium saucepan over medium heat, melt butter. Once melted, add flour, salt and pepper. Whisk for 2 minutes, until bubbly and thick. Gradually whisk in 3 cups milk. Continue stirring until thickened, 2-3 minutes.
  • Remove from heat and add cheddar, stirring until melted. Stir in cooked pasta until well combined. Stir in pesto (start with 2 Tbsp., adding more if you wish). Season with additional salt and pepper, to taste.
  • To the bowl of a food processor or blender, add all ingredients except for olive oil. Blend for 30 seconds, scraping down the bowl as needed. Slowly stream in all olive oil while the machine is running. Process until smooth.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

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