Barilla® Cheddar Pesto Mac & Cheese

Barilla Festive Favorites Series: Try mac & cheese with a zesty kick — Barilla Basil Pesto sauce.

Blue Box Elbows

Made with

Barilla Elbows

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Ingredients

Ingredients for 8 people

  • 1 box Barilla® Elbows   
  • 1 jar Barilla® Basil Pesto
  • 4 tbsp. butter
  • 4 cups 2% milk
  • 1 shallot, diced
  • 4 tbsp. flour
  • 8 oz. cream cheese
  • 4 cups shredded cheddar, divided
  • Salt and white pepper to taste

Instructions

  • Bring a large pot of water to a boil.
  • Meanwhile in a small pot, heat the milk and bring to a simmer.
  • In a large skillet melt the butter and sauté shallots until soft, then add the flour, stir together and cook for 1 minute over medium heat. Add the milk and bring to a simmer, cook for approximately 10 minutes making sure to stir often, then season with salt and white pepper.
  • Add 2 cups of the cheddar, the cream cheese and 1/2 jar of pesto; whisk to form a smooth sauce.
  • Cook the pasta 3 minutes less than the recommended time. Drain and toss the pasta with the sauce.
  • Spray a 13" x 9" baking dish with non-stick cooking spray. Add 1/2 of the mac and cheese, layer the remaining 2 cups of cheddar and add the rest of the mac and cheese on top.
  • Bake in a preheated 425°F oven for 15 minutes or until brown and bubbling on top.
  • Remove from the oven and set aside to rest for 10 minutes. Mix in remaining pesto to taste.
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