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Pesto Macaroni and Cheese

This classic dish gets a green flavor punch when you mix in a bit of your favorite pesto!

Course Main Course, Side Dish
Cuisine American
Keyword comfort food, dinner, lunch, noodles, pasta, simple, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 lb short pasta elbows, rotini, shells, etc, cooked until tender and drained
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • ½ cup prepared pesto
  • 1 cup (4 ounces) mozzarella cheese shredded
  • 1 cup (4 ounces) Monterrey jack cheese shredded
  • Salt and black pepper to taste


  1. Over medium high heat, melt butter in a large saucepan and whisk in flour. Cook, while whisking, for about 2 minutes.

  2. Slowly pour in the milk, whisking to combine with each addition. Cook until mixture thickens and begins to boil, stirring often.
  3. Remove from heat and stir in pesto, whisking to combine. Stir in the cheeses. Season with salt and pepper to taste.

Recipe Notes

You can use whatever cheeses are your favorite in this recipe. Use white cheeses to make the pesto green really pop!

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