Stovetop Spinach Basil Pesto Mac and Cheese
Here in Austin, we’ve had some cooler days in the past week. That’s meant more long walks, fuzzy slippers and new spins on my favorite fall comfort foods. However, I see September as an in-between month as far as summer and fall inspired cooking. You can really just interpret it however you like. In this incredibly scrumptious macaroni and cheese with my best Spinach Basil Pesto, I think I’ve achieved the best flavors of both seasons!
Of course, there are so many more flavors that define summer and fall. But, these are my personal favorites – bright, citrusy basil pesto the color of summer grass mixed with cheesy, pillowy noodles wrapped up in a creamy white cheddar sauce. Summer fall flavors = one happy marriage.
Using skim milk instead of cream cuts a few calories, too! You’re still left with a silky, super creamy sauce that perfectly coats each noodle… and using white cheddar makes for the most intensely cheesy flavor. All done on your stovetop in one pan, in less than 30 minutes.
I like to serve this alongside my Easy Herb Roasted Chicken or a store bought rotisserie chicken. So easy, and so incredibly delicious with a glass of white wine. It also freezes well, too! The pesto makes the perfect finishing touch to this already stellar side, and really adds a special something. You’ve just got to try it.
This mac and cheese is totally kid friendly, too! I can see myself calling it “Monster Mac” to get my daughter to eat it one day… if mom and dad don’t eat it all first! Hehe.
