Upgrade your classic mac and cheese with this Basil Pesto Mac & Cheese! This creamy, cheesy pasta dish combines rich, basil pesto with a velvety cheese sauce for the ultimate flavor-packed comfort food. Made with tender pasta, gooey melted cheese, and basil pesto, this gourmet mac and cheese recipe is perfect for weeknight dinners, special occasions, or meal prep. Whether you’re a pesto lover or just looking for a fun twist on a classic dish, this homemade mac and cheese with pesto will be your new favorite!
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Ingredients Needed For Basil Pesto Mac & Cheese:
- 12 ounces elbow pasta, cook to el dente
- 1/4 tbsp butter
- 1/4 cup flour
- 2 1/4 cups milk
- 1 cup sour cream
- 1 cup mozzarella, grated
- 1 cup parmesan, fresh grated
- 1/4 cup basil pesto, premade or pre-purchased
- 3/4 tsp salt
- 1/2 tsp pepper

How To Make Basil Pesto Mac & Cheese:
- Cook elbow pasta to el dente. Drain. Set aside.
- While the pasta cooks, place the butter into a medium to large sauce pan and melt over medium to medium low heat.
- Add the flour and whisk to cook for 1-2 minutes (until it smells like pie dough).
- Slowly add the milk while whisking. Adjust heat as needed.
- Add the sour cream and heat through while whisking to get a thick, smooth and creamy sauce.
- Add salt and pepper and then, both cheeses, one at a time. Stir to melt.
- Then, add the pesto, stir.
- Add the pasta and stir to combine.
- Add more milk, as needed to reach your desired consistency-just a tablespoon at a time.
- Top with dried parsley, if desired and serve immediately. Enjoy with a salad or as the side to a main course, like steak or burgers.

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Basil Pesto Mac & Cheese
A deliciously creamy macaroni and cheese with pesto, mozzarella and parmesan.
Ingredients
- 12 ounces elbow pasta cook to el dente
- 1/4 tbsp butter
- 1/4 cup flour
- 2 1/4 cups milk
- 1 cup sour cream
- 1 cup mozzarella grated
- 1 cup parmesan fresh, grated
- 1/4 cup basil pesto premade or pre-purchased
- 3/4 tsp salt
- 1/2 tsp pepper
Instructions
-
Cook elbow pasta to el dente. Drain. Set aside.
-
While the pasta cooks, place the butter into a medium to large sauce pan and melt over medium to medium low heat.
-
Add the flour and whisk to cook for 1-2 minutes (until it smells like pie dough).
-
Slowly add the milk while whisking. Adjust heat as needed.
-
Add the sour cream and heat through while whisking to get a thick, smooth and creamy sauce.
-
Add salt and pepper and then, both cheeses, one at a time. Stir to melt.
-
Then, add the pesto, stir.
-
Add the pasta and stir to combine.
-
Add more milk, as needed to reach your desired consistency-just a tablespoon at a time.
-
Top with dried parsley, if desired and serve immediately. Enjoy with a salad or as the side to a main course, like steak or burgers.
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