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:

Quickview
975k Calories
38g Protein
46g Total Fat
96g Carbs
17% Health Score
Limit These
Calories
975k
49%

Fat
46g
71%

  Saturated Fat
23g
145%

Carbohydrates
96g
32%

  Sugar
8g
9%

Cholesterol
104mg
35%

Sodium
848mg
37%

Alcohol
1g
9%

Get Enough Of These
Protein
38g
76%

Selenium
86µg
124%

Calcium
707mg
71%

Phosphorus
675mg
68%

Manganese
1mg
57%

Vitamin A
1682IU
34%

Vitamin B2
0.51mg
30%

Zinc
4mg
29%

Magnesium
92mg
23%

Copper
0.38mg
19%

Fiber
4g
17%

Vitamin B12
0.98µg
16%

Iron
2mg
14%

Vitamin B1
0.2mg
14%

Potassium
453mg
13%

Vitamin B6
0.26mg
13%

Folate
48µg
12%

Vitamin B3
2mg
12%

Vitamin B5
1mg
11%

Vitamin D
1µg
10%

Vitamin E
0.57mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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