Creamy Pesto Mac and Cheese with Spinach
A luxurious twist on classic macaroni and cheese that combines a rich Parmesan cream sauce with aromatic basil pesto and nutritious spinach. The homemade roux-based sauce creates a silky texture that perfectly coats the pasta, while the pesto adds bright herbal notes and the spinach provides color and nutrients. This comforting dish works beautifully as a weeknight dinner or impressive side dish for entertaining. The combination of familiar comfort food elements with the sophisticated flavors of pesto makes it appealing to both kids and adults.
Ingredients
Instructions
- 1
Thaw spinach at room temperature or in microwave and squeeze out excess water
- 2
Bring large pot of water to boil and add macaroni
- 3
Boil pasta for 7-10 minutes until tender and drain in colander
- 4
Heat butter and flour in small sauce pot over medium heat, stirring until creamy paste forms and bubbles
- 5
Continue cooking and stirring for one minute more
- 6
Whisk milk into butter and flour mixture
- 7
Allow to simmer while whisking until sauce thickens
- 8
Remove sauce from heat
- 9
Whisk Parmesan and pesto into sauce until smooth
- 10
Season sauce with salt and pepper, ensuring well seasoned
- 11
Return drained pasta to large pot with heat off
- 12
Add thawed spinach to pasta
- 13
Pour sauce over pasta and spinach
- 14
Stir until everything is combined and coated in sauce
- 15
Serve immediately
Tips
Make sure to squeeze spinach very dry to prevent watery sauce
Season the sauce well before adding pasta as flavors will dilute
Serve immediately while hot for best creamy texture
Good to Know
Refrigerate up to 3 days in covered container
Can make sauce 1 day ahead and reheat gently before combining
Serve hot immediately after combining for best texture
Common Mistakes
Season sauce well before adding pasta to avoid bland final dish
Squeeze spinach dry to avoid watery sauce
Don't let roux burn by stirring constantly over medium heat
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh spinach instead of frozen?
Yes, use about 1 pound fresh spinach. Wilt it in a large pan first, then squeeze out excess water just like frozen spinach.
What if my sauce is too thick?
Thin with a little warm milk or pasta cooking water, whisking until you reach desired consistency.
How long does this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of milk to restore creaminess.