Ingredients

The following ingredients have 6 Servings
  • 1 pound elbow macaroni
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, plus 3 tablespoons, divided
  • 2 cups heavy cream
  • 1 cup milk
  • 4 cups sharp cheddar cheese, freshly grated
  • 1/4 cup pesto sauce
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese, freshly grated
  • 1 teaspoon fresh grated pepper

Instruction

  • Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
  • Boil pasta according to directions. Drain and set aside.
  • While the pasta is boiling melt 1/2 cup butter in a large saucepan over medium heat. Once butter is melted, add in the flour and stir to combine for 2-3 minutes until smooth. Slowly whisk in the heavy cream and milk, mixing until smooth. Add in the grated cheddar cheese, stirring constantly until smooth, and thick, about 7 minutes. Add in the pesto and stir to combine.
  • Add the cooked pasta into the cheese sauce, and stir to coat.
  • Pour the pasta into the prepared baking dish.
  • In a small bowl mix together the remaining 3 tablespoons of butter, breadcrumbs, parmesan cheese, and black pepper. Sprinkle this on top of the pasta.
  • Bake for 20-25 minutes until bubbly and the breadcrumbs are toasted and golden.
  • Serve immediately.