SPINACH POWER PESTO MACARONI AND CHEESE
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
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
Provided by Georgia
Number Of Ingredients 16
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
SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
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