Pesto macaroni cheese

Pesto macaroni cheese might be a good recipe to expand your main course recipe box. This recipe makes 3 servings with 794 calories, 29g of protein, and 32g of fat each. For $1.33 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of plain flour, pasta, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Amuse Your Bouche has 25484 fans. From preparation to the plate, this recipe takes around 15 minutes. With a spoonacular score of 95%, this dish is spectacular. Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese, and Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese are very similar to this recipe.

Servings: 3

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Boil the pasta according to the instructions on the packet.Meanwhile, melt the butter in a saucepan, and add the flour. Mix well to form a paste, and cook over a low heat for a couple of minutes, stirring constantly. Then add the milk around 50-100ml at a time, stirring well to form a smooth sauce each time before adding more. Season with salt, black pepper and a generous pinch of nutmeg. Add the grated cheese, and cook for a couple more minutes until it has melted.Place the spinach, basil and parsley in a food processor, and blitz until well chopped. Add this to the white sauce along with the cooked and drained pasta. Serve immediately.

 

Step by step:

1. Boil the pasta according to the instructions on the packet.Meanwhile, melt the butter in a saucepan, and add the flour.

2. Mix well to form a paste, and cook over a low heat for a couple of minutes, stirring constantly. Then add the milk around 50-100ml at a time, stirring well to form a smooth sauce each time before adding more. Season with salt, black pepper and a generous pinch of nutmeg.

3. Add the grated cheese, and cook for a couple more minutes until it has melted.

4. Place the spinach, basil and parsley in a food processor, and blitz until well chopped.

5. Add this to the white sauce along with the cooked and drained pasta.

6. Serve immediately.

Nutrition Information:

covered percent of daily need