White Cheddar Arugula Pesto Mac and Cheese
If you want to add more American recipes to your recipe box, White Cheddar Arugula Pesto Mac and Cheese might be a recipe you should try. This recipe makes 4 servings with 975 calories, 38g of protein, and 46g of fat each. For $1.98 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 17254 people were impressed by this recipe. A mixture of milk, flour, pasta, and a handful of other ingredients are all it takes to make this recipe so yummy. Many people really liked this main course. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Life as a Strawberry. With a spoonacular score of 87%, this dish is outstanding. Similar recipes are White Cheddar Mac and Cheese, White Cheddar Mac and Cheese with Broccoli, and White Cheddar-broccoli Mac And Cheese.
Servings: 4
Cooking duration: 25 minutes
Ingredients:
2 Tbsp. butter
3 Tbsp. flour
1/2 tsp. fresh ground black pepper
1 1/4 cups milk (I use skim)
1 lb. pasta (I used orrichiete)
1/2 cup arugula pesto
2 2/3 cups sharp white cheddar cheese
1/4 cup dry white wine (I like chardonnay) – this is optional; if you don't want to use wine, just substitute more milk
Equipment:
sauce pan
whisk
Cooking instruction summary:
Cook pasta in very salty water until al dente.In a large saucepan, melt butter over medium-high heat. Whisk flour into the butter to form a roux and cook for 1 minute.Whisk wine into roux a little at a time until you’ve worked out all the lumps. Then whisk in milk. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.Whisk arugula pesto into sauce. Simmer for another 2-3 minutes, until sauce has thickened again.Remove sauce from heat. Stir in white cheddar cheese and pepper. Mix until cheese has melted. Add pasta to sauce and toss until pasta is evenly coated. Serve immediately.
Step by step:
1. Cook pasta in very salty water until al dente.In a large saucepan, melt butter over medium-high heat.
2. Whisk flour into the butter to form a roux and cook for 1 minute.
3. Whisk wine into roux a little at a time until you’ve worked out all the lumps. Then whisk in milk. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
4. Whisk arugula pesto into sauce. Simmer for another 2-3 minutes, until sauce has thickened again.
5. Remove sauce from heat. Stir in white cheddar cheese and pepper.
6. Mix until cheese has melted.
7. Add pasta to sauce and toss until pasta is evenly coated.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
