Pesto Havarti Macaroni
When it comes to comfort food, macaroni and cheese reigns supreme, but there’s always room for a twist. Enter Pesto Havarti Macaroni, a creamy, dreamy dish that takes the classic to a whole new level with the vibrant flavors of pesto and the rich creaminess of Havarti cheese. This recipe is not just about filling your belly; it’s about treating your taste buds to a delightful experience that’s both comforting and exciting.
Imagine a plate of macaroni that’s not only cheesy but also infused with the fresh, herbaceous notes of pesto, complemented by the subtle sweetness of peas and a hint of heat from red pepper flakes. This dish is perfect for a cozy dinner at home or as a show-stopping side at your next gathering.
Why This Recipe is a Keeper
The beauty of Pesto Havarti Macaroni lies not only in its mouthwatering flavor but also in its simplicity. With just a handful of ingredients, you can create a dish that feels gourmet without spending hours in the kitchen. It’s versatile, allowing you to swap in seasonal vegetables or use leftovers if you wish. Plus, it’s a crowd-pleaser that appeals to both kids and adults alike. Once you try it, you’ll want to make it again and again.
What to Buy
To whip up a delicious batch of Pesto Havarti Macaroni, here’s what you’ll need:
- 3 cups (12 ounces) elbow macaroni: The classic choice that holds the creamy sauce beautifully.
- 4 tablespoons unsalted butter: For a rich, flavorful base.
- ½ cup all-purpose flour: To thicken the cheese sauce.
- 2 cups whole milk: I used almond milk for a lighter touch, but you can stick with whole milk if you prefer.
- 1 cup shredded Havarti cheese: Creamy and mild, it melts beautifully.
- 1 cup shredded sharp white cheddar cheese: Adds a tangy kick to balance the creaminess.
- ½ teaspoon sea salt: Enhances the flavors; adjust to taste.
- Freshly ground black pepper: For seasoning and a little heat.
- Generous scoops of pesto: This is where the magic happens; use your favorite store-bought or homemade version.
- 1 cup frozen peas, thawed: Sweet and pop with a burst of color.
- ½ cup fresh basil: Adds brightness and freshness.
- Pinches of red pepper flakes: A little heat to awaken your palate.
Equipment at a Glance
Before diving into the cooking process, gather the following kitchen essentials:
- Large pot: For boiling the macaroni.
- Colander: To drain the pasta once cooked.
- Medium saucepan: For preparing the cheese sauce.
- Whisk: To combine the flour and milk smoothly.
- Wooden spoon: For stirring the pasta and sauce.
- Baking dish (optional): If you want to bake your macaroni for a crispy top.
Pesto Havarti Macaroni, Made Easy
Cooking Pesto Havarti Macaroni is straightforward and fun. Follow these steps to create your cheesy masterpiece:
Step 1: Cook the Elbow Macaroni
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and set it aside.
Step 2: Prepare the Cheese Sauce
In the same pot, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for about 1-2 minutes until it forms a roux and turns a light golden color.
Step 3: Add the Milk
Gradually pour in the whole milk (or almond milk), whisking continuously to avoid lumps. Keep cooking and stirring until the mixture thickens, about 3-5 minutes.
Step 4: Add the Cheeses
Remove the pot from the heat and stir in the shredded Havarti and sharp white cheddar cheeses. Keep stirring until the cheese is completely melted and the sauce is creamy.
Step 5: Season the Sauce
Add the sea salt, freshly ground black pepper, and generous scoops of pesto. Stir until everything is well combined. Taste and adjust the seasoning if needed.
Step 6: Combine with Pasta
Add the cooked elbow macaroni and thawed peas to the cheese sauce. Stir gently until the pasta is well coated with the creamy sauce.
Step 7: Add Fresh Basil and Heat
Fold in the fresh basil and a pinch of red pepper flakes for a touch of heat. If you prefer a warm dish, you can place the combined macaroni back on low heat for a couple of minutes, stirring occasionally.
If You’re Out Of…
Don’t panic! Here are some substitutions you can make if you find yourself short on an ingredient:
- Elbow macaroni: Use any small pasta shape such as shells or fusilli.
- Havarti cheese: Substitute with Gruyere or Monterey Jack for a similar creamy texture.
- Sharp white cheddar: Use regular cheddar or even a pepper jack for a spicy twist.
- Almond milk: Any milk alternative works, or stick with whole milk if you prefer.
Recipe Notes & Chef’s Commentary
- This Pesto Havarti Macaroni can be made ahead of time. Simply follow the recipe up to the point of combining pasta and sauce, then store it in the refrigerator.
- For a baked version, transfer the macaroni to a greased baking dish, top with extra cheese, and bake at 350°F (175°C) for about 20 minutes until bubbly and golden.
- Feel free to add in cooked chicken, shrimp, or roasted vegetables to make it a heartier meal.
- Make sure your pesto is fresh and flavorful; it’s the star of the dish!
Prep Ahead & Store
If you’re planning to make this dish ahead of time, here’s how to do it:
You can prepare the macaroni and cheese sauce in advance and store them separately in the refrigerator for up to 2 days. When you’re ready to serve, combine them, heat through, and enjoy! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if necessary.
Quick Q&A
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto saves time and is often quite delicious. Just make sure to choose a high-quality brand for the best flavor.
Is there a gluten-free option for this recipe?
Yes! You can easily substitute the elbow macaroni with gluten-free pasta. Just follow the cooking instructions on the package for the best results.
Can I freeze Pesto Havarti Macaroni?
While it’s best enjoyed fresh, you can freeze the macaroni before baking. Just ensure it’s in an airtight container and consume it within 2 months for optimal flavor.
What can I pair with this dish?
This creamy macaroni pairs perfectly with a crisp green salad or grilled vegetables for a balanced meal. You can also serve it alongside protein like grilled chicken or fish.
Final Bite
Now that you’ve mastered the art of Pesto Havarti Macaroni, it’s time to enjoy the fruits of your labor. This dish not only satisfies your cravings but also brings a touch of elegance to a classic comfort food. With creamy cheese, vibrant pesto, and pops of sweetness from peas, each bite is a testament to the joys of home cooking. Gather your loved ones, serve up a generous portion, and watch as this delightful dish becomes a new favorite in your household. Happy cooking!
Pesto Havarti Macaroni
Ingredients
Equipment
Method
- Step 1: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and set it aside.
- Step 2: In the same pot, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for about 1-2 minutes until it forms a roux and turns a light golden color.
- Step 3: Gradually pour in the whole milk (or almond milk), whisking continuously to avoid lumps. Keep cooking and stirring until the mixture thickens, about 3-5 minutes.
- Step 4: Remove the pot from the heat and stir in the shredded Havarti and sharp white cheddar cheeses. Keep stirring until the cheese is completely melted and the sauce is creamy.
- Step 5: Add the sea salt, freshly ground black pepper, and generous scoops of pesto. Stir until everything is well combined. Taste and adjust the seasoning if needed.
- Step 6: Add the cooked elbow macaroni and thawed peas to the cheese sauce. Stir gently until the pasta is well coated with the creamy sauce.
- Step 7: Fold in the fresh basil and a pinch of red pepper flakes for a touch of heat. If you prefer a warm dish, you can place the combined macaroni back on low heat for a couple of minutes, stirring occasionally.
Notes
- This dish can be made ahead of time and stored in the refrigerator.
- For a baked version, add extra cheese on top and bake at 350°F (175°C) for about 20 minutes.
- Add cooked chicken, shrimp, or roasted vegetables for a heartier meal.
