*Back *Print Recipe

Pesto Macaroni and Cheese

Looking for a way to shake up your go-to Macaroni and Cheese? You will be the envy of every potluck with this tasty green dish!

Prep Time

20 minutes

Cook Time

30 minutes




1 lb. Elbow macaroni, uncooked

1/4 cup Butter

3 1/2 Tbsp All-purpose flour, or enough to make a roux

2 1/2 cup Milk

1 pinch Paprika

½ tsp Salt

¼ tsp Ground black pepper

¼ tsp Garlic powder

1 tsp Italian seasoning

2 cup Vermont cheddar cheese, shredded

1 cup Parmesan cheese, grated

3/4 cup Tulkoff Basil Pesto Genovese

½ cup Breadcrumbs or Panko


Preheat oven to 350°F.

Prepare the pasta according to the package’s directions, including a generous amount of salt in the water.

In a medium saucepan, melt the butter over medium heat. Stir in the flour, whisking consistently; continue adding flour until you have a thick roux. Add the milk, pouring slowly and whisking constantly. Add the spices and continue to whisk until the milk mixture just begins to boil. At this point, turn the heat to low and add in cheeses and pesto. Continue to mix occasionally until all the cheese has melted and the mixture has thickened. For a thicker sauce, add extra cheese.

Combine the macaroni and the sauce, then pour into a 9×13 pan. Sprinkle with breadcrumbs and bake for 30 minutes or until the top starts to brown. Serve and enjoy!