Creamy Basil Pesto Mac and Cheese (Easy Homemade Pasta Recipe)
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!
There’s something irresistible about a bowl of warm, creamy macaroni and cheese. It’s the ultimate comfort food, bringing together tender pasta and a rich, cheesy sauce that everyone loves. But if you’re looking for a way to elevate classic mac and cheese, this Basil Pesto Mac and Cheese is exactly what you need.
Fresh basil pesto adds bright herb flavor, garlic, Parmesan cheese, and a touch of richness that transforms an ordinary bowl of macaroni into something worthy of a restaurant menu. Every bite is creamy, cheesy, and packed with fresh basil flavor that perfectly balances the rich cheese sauce.
Best Part? This easy homemade recipe comes together in about 30 minutes, making it perfect for busy weeknights when you want something comforting without spending hours in the kitchen. Whether you use homemade basil pesto from your garden or your favorite store-bought pesto (which is what we do-we like Kirkland brand), you’ll end up with a creamy pasta dish that’s simple enough for family dinners but impressive enough for guests.
Serve this Basil Pesto Mac and Cheese as a satisfying vegetarian meal, pair it with grilled chicken or steak, or enjoy it as a delicious holiday side dish. However you serve it, this recipe is sure to become one of your family’s favorite comfort food dinners.
Why You’ll Love This Recipe:
Leftovers reheat beautifully
Ready in about 30 minutes
Ultra creamy homemade cheese sauce
Fresh basil pesto adds incredible flavor
Perfect comfort food for any season
Easy enough for weeknights
Great vegetarian dinner
Family-friendly recipe
Perfect side dish or main course
I love serving this easy Basil Pesto Mac and Cheese when we want something cozy but a little different than traditional macaroni and cheese. The basil pesto gives it a fresh, herby flavor that makes it feel extra special without adding much extra work.
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Frequently Asked Questions:
Can I use store-bought pesto?
Absolutely, we do! A quality store-bought basil pesto works wonderfully in this recipe and saves time. We love Kirkland’s Basil Pesto.
What cheese melts best for mac and cheese?
Freshly shredded cheddar, mozzarella, Gruyère, Monterey Jack, and Parmesan all melt beautifully and create a creamy sauce.
Can I make this ahead of time?
Yes. Store in the refrigerator for up to 4 days and reheat gently with a splash of milk.
Can I freeze pesto mac and cheese?
Yes, although freshly made has the best texture. Freeze for up to 2 months.
Can I add protein?
Grilled chicken, rotisserie chicken, crispy bacon, or even cooked Italian sausage are delicious additions.
Helpful Hints:
- Freshly shredded cheese melts smoother than pre-shredded cheese.
- Stir the pesto in after the cheese sauce is smooth to keep the basil flavor bright.
- Don’t overcook the pasta because it will continue to soften in the hot sauce.
- Reserve a little pasta water if the sauce needs thinning.
Variations:
- Add grilled chicken-using this pasta as a side for grilled meat is perfect. Plus it adds some more protein-we all need more protein.
- Add bacon-bacon has such a good flavor! Add some bacon crumbles to the top of this pasta dish.
- Stir in spinach-add spinach as the last step before serving, if desired.
- Add sun-dried tomatoes-add flavor to many dishes. Try sun-dried tomatoes with this pasta dish.
- Use Gruyère cheese-this is a delicious cheese to add to this dish if desired.
- Make it spicy with crushed red pepper flakes-some people like some spice with every meal. If that is you, try a little sprinkled on top.
Ingredients Needed For Basil Pesto Mac & Cheese:
- 12 ounces elbow pasta, cook only to el dente-pasta will continue to cook slightly when mixed with the hot cheese sauce, helping it keep the perfect texture.
- 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-not Kraft
- 1/4 cup basil pesto, premade or pre-purchased (we want this dish to be quick so we use Kirkland brand Basil Pesto)
- 3/4 tsp salt-more to taste
- 1/2 tsp pepper-more to taste
How To Make Basil Pesto Mac & Cheese:
- Cook elbow pasta to el dente. Drain. Set aside. TIP:Reserve a little pasta water to add to the pasta as needed.
- 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.
Serve This Creamy Pasta With:
- Grilled Chicken-grilled chicken pairs well with pasta.
- Garlic Bread-pairs perfectly with pasta dishes. Try our garlic bread recipe with that link.
- Caesar Salad-salads and pasta pair well together. This link is for Caesar Dressing-you’ll love it.
- Oven Roasted Carrots-carrots go great as a side dish with pasta. You make these in the oven which is helpful since you are using your stove top for the pasta.
- Garlic Butter Asparagus-such an easy and delicious way to cook asparagus. This recipe will go well with this simple, creamy pasta.
- Soup-sometimes soup and pasta are just what you need. Try one of ours.
- Grilled Steak-this is a great recipe and will pair well with pasta.
- Tri-Tip Steak-one of our favorite rubs for beef. This will be delicious with this homemade macaroni and cheese.
Storage Information:
- Refrigerate up to 4 days.
- Reheat with a splash of milk over low heat.
- Freeze for up to 2 months if desired (the texture may change slightly after thawing).
Helpful Equipment For This Recipe:
Kirkland Basil Pesto-We like this pesto but, you can use your favorite,
Salad Shooter-If you have room in your kitchen for a Salad Shooter, you will love it. This will grate a big block of cheese in minutes. Slicing and grating vegetables is so easy as well.
Stainless Steel Strainer-This colander is perfect for straining pasta or veggies. I love the mirror polish!
Stainless Steel Measuring Cups and Spoons-If you are going away from plastic-these are great!
Other Comfort Food Pasta Recipes You Will Love: 💕
Creamy Italian Chicken and Aspragus Pasta
Three Cheese Italian Pasta Bake
Try One Of These Cookies For Dessert!
Copycat Twisted Sugar Coconut Lime Cookies
Copycat Crumbl Chocolate Chip Cookies
Reader Tip: Freshly shred your cheese instead of buying pre-shredded cheese. It melts much smoother and gives your Basil Pesto Mac and Cheese the creamiest texture.
Thank You For Your Support!
Have you tried this Basil Pesto Mac and Cheese? I’d love to hear what you thought! Leave a comment and a rating below and let me know if you added chicken, bacon, or your favorite vegetables. Your tips and reviews help other readers make this recipe too!
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. HINT: Reserve a little pasta water to use as needed for the sauce.
-
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.
Common Mistakes:
- Overcooking the pasta-do not cook it past el dente. Mushy pasta is not good in this pasta dish or any pasta dishes.
- Using pre-shredded cheese-pre-shredded cheese is dry and does not melt like freshly grated cheese. However, I have used it and it the family still enjoyed it.
- Adding the pesto too early-add the pesto just before the pasta.
- Overheating the cheese sauce-when heating cheese, use a low temperature or the consistency will change. It can get thick and chunky-grainy and not smooth.
- Forgetting to season the pasta water-pasta water will give this dish a creamy, silky texture. A little pasta water works.
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