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Homemade Pesto Havarti Macaroni photo

Pesto Havarti Macaroni

This Pesto Havarti Macaroni is a creamy twist on a classic! Infused with vibrant pesto and rich cheese, it's comfort food at its finest.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Macaroni:
  • 3 cups elbow macaroni uncooked
  • 4 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 2 cups whole milk or almond milk
  • 1 cup shredded Havarti cheese
  • 1 cup shredded sharp white cheddar cheese
  • ½ teaspoon sea salt adjust to taste
  • Freshly ground black pepper to taste
  • Generous scoops of pesto store-bought or homemade
  • 1 cup frozen peas thawed
  • ½ cup fresh basil
  • Pinches of red pepper flakes for heat

Equipment

  • Large pot
  • Colander
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Baking dish (optional)

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.