Pesto Mac ‘n Cheese
"Stovetop recipe , so no heating up the oven on hot days."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (170.8 g)
- Calories 342
- Total Fat - 7.9 g
- Saturated Fat - 3.7 g
- Cholesterol - 23 mg
- Sodium - 519.1 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 2.1 g
- Sugars - 5 g
- Protein - 18.2 g
- Calcium - 218.5 mg
- Iron - 1.1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add macaroni. Cook as directed on the package until al dente, about 7-8 minutes.
Step 2
Meanwhile, add the bacon to a large skillet over medium heat. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the skillet.
Step 3
Add the onion to the skillet and cook for 5 minutes or until softened.
Step 4
Stir in the flour to coat and cook 1 minute. Slowly whisk in the milk. Bring to a boil and cook until it starts to thicken, about 3-5 minutes.
Step 5
Whisk in the gouda, cheddar, pesto, and salt until melted. If the sauce is too thick, stir in some milk to thin it out.
Step 6
Once everything is ready, mix together the cooked pasta and the sauce.
Tips
No special items needed.
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