Spinach Power Pesto Macaroni and Cheese

Spinach Power Pesto Macaroni and Cheese

Macaroni with pesto, spinach, and three cheeses, baked with a luxurious cheese and bread cube topping, take our favorite comfort food to the next level.

Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
778 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
Step 3
Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
Step 4
Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
Step 5
Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
Step 6
Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
Step 7
Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.
Spinach Power Pesto Macaroni and Cheese
Spinach Power Pesto Macaroni and Cheese
Spinach Power Pesto Macaroni and Cheese

Ingredients

  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon ground black pepper
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3 tablespoons butter, divided
  • 1 ¾ cups shredded Cheddar cheese, divided
  • 1 ½ cups elbow macaroni
  • ¾ cup shredded Parmesan cheese, divided
  • 8 ounces baby spinach leaves, or to taste
  • ¼ cup prepared basil pesto, divided
  • ¾ cup shredded Asiago cheese, divided
  • 4 slices multigrain bread with crusts, cubed

Categories

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