White Cheddar and Arugula Pesto Mac & Cheese

The creamiest white cheddar mac and cheese combined with fresh homemade arugula pesto to make white cheddar arugula pesto mac and cheese is the comfort food I live for.

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Remember how I mentioned I wanted to make something else with the leftover arugula pesto on Monday? Well here it is! It’s another pasta dish, but this has white cheddar in it which is one of my favorite cheeses – white cheddar arugula pesto mac and cheese.

While preparing and practicing my presentation for my committee meeting today, I was in serious need of some comfort food. White cheddar macaroni and cheese is already super comforting by itself, but the addition of arugula pesto brought it to the next level.

Just look at how creamy and delicious that cheese sauce is! I legit want to smother everything in it. Put it on top of a burger, dip fries into it, maybe even on an eggs benedict – I want it on all the things!

For now, served this white cheddar arugula pesto mac and cheese with some chicken sausage. It is like an adult version of hot dog mac and cheese.

Now that I have carb loaded, I think I am ready for my committee meeting at 10am (central) today. Here’s to hoping I will be super relieved and happy when I talk to you tomorrow! If not, I’ll have leftovers to eat my feelings – ha!

(Spoiler alert: my meeting went well and I celebrated with onion ring topped BBQ bacon burgers.)

One year ago: Bean and Cheese Taquitos

WHITE CHEDDAR AND ARUGULA PESTO MAC & CHEESE

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Yield: 4-6 Servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16 oz.) box uncooked pasta, in preferred shape*
• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 2 cups milk
• 1/4 cup heavy cream
• 8 oz. white cheddar cheese, shredded and divided
• Pinch of nutmeg
• Salt and pepper to taste
• 2/3 cup arugula pesto
• 1/3 cup panko breadcrumbs

Directions

1. Preheat oven to 400 degrees.
2. Bring water to a boil and cook pasta according to directions, minus a few minutes since it will continue to cook in the oven.
3. While pasta is cooking, heat butter in a saucepan over medium heat. Once sizzling, add flour and whisk until smooth to create a roux. Cook for 2-3 minutes, until golden and has a nutty aroma. While whisking, add milk and cream, and bring to a boil while constantly whisking. Reduce heat to low and add all but 1/4 cup of the cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. Add nutmeg, then taste and season with salt and pepper as desired.
4. Add pasta to a baking dish and pour cheese sauce over top. Stir to distribute sauce, then stir in pesto. Top with remaining cheese and breadcrumbs. Bake for 20 minutes, then turn on the broiler for 5 minutes or until top is golden and bubbly.

Notes

*I love cavatappi for mac and cheese.

Source: Adapted slightly from How Sweet It Is.

Post updated 11/18/2024, photo above is the original.