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Pesto Havarti Macaroni

Creamy Havarti and sharp cheddar macaroni tossed with pesto, peas, and fresh basil for a quick, comforting weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 3 cups elbow macaroni about 12 ounces
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk at room temperature (almond milk can be used)
  • 1 cup Havarti cheese shredded
  • 1 cup sharp white cheddar cheese shredded
  • 1/2 teaspoon sea salt more to taste
  • freshly ground black pepper to taste
  • pesto generous scoops, to serve
  • 1 cup frozen peas thawed
  • 1/2 cup fresh basil
  • red pepper flakes pinches, to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente. Drain and set aside.
  • In a large saucepan, melt the butter over medium heat. Reduce heat to low and whisk in the flour to form a smooth paste (roux).
  • Gradually whisk in the milk until smooth. Increase heat to medium and whisk constantly until the sauce begins to thicken, about 2 minutes.
  • Stir in the shredded Havarti and shredded sharp white cheddar and 1/2 teaspoon sea salt. Continue stirring until the cheeses melt and the sauce is smooth. Season with freshly ground black pepper to taste.
  • Add the drained pasta to the cheese sauce and stir to combine, heating just until the pasta is warmed through.
  • Fold in the thawed peas and most of the chopped fresh basil, reserving some basil for garnish.
  • Serve topped with generous dollops of pesto, remaining basil, and pinches of red pepper flakes to taste.

Equipment

  • Large Pot
  • Colander
  • Large Saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon

Notes

  • To make a crunchy baked version, top with panko and Parmesan and broil 3 minutes until golden.