Another take on our beloved macaroni and cheese!

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.

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  • 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.

  • 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.

  • Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.

  • Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).

  • 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.

  • Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.

Nutrition Facts

778 calories; protein 39.5g 79% DV; carbohydrates 54.8g 18% DV; fat 45.8g 71% DV; cholesterol 120.7mg 40% DV; sodium 1348.1mg 54% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2016
Thank you for this recipe! I doubled it and made it as a Thanksgiving side dish -- lots of rave reviews. Read More
(3)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2016
Thank you for this recipe! I doubled it and made it as a Thanksgiving side dish -- lots of rave reviews. Read More
(3)
Rating: 5 stars
12/13/2017
I decided to try it because regular mac and cheese is just so bland. This recipe provides just enough punch but not so much that it overpowers a main course. It's great alone and also as a side. I served it with ham. I made the recipe as given and also doubled. Both versions were perfect. Thank you! Read More
(2)
Rating: 5 stars
03/04/2017
Followed the recipe exactly except used fettuccine noodles instead of elbow macaroni and added one can of artichoke hearts (drained and chopped) when mixing the noodles with the cheese mixture. For the topping I used the same ingredients as the recipe stated but substituted packaged plain bread crumbs for the cubed bread crusts. The family loved it. Great for a pot luck! Read More
(1)
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Rating: 5 stars
07/25/2017
It was delicious. Easy enough to make. My husband loved it. Read More
(1)
Rating: 4 stars
06/27/2018
I used penne instead of macaroni and a blend of italian cheddar and parmesan cheeses and skipped the bread chunks just based on what I had on hand otherwise I followed the recipe. It was very good. Everyone at the table really enjoyed it. Read More
(1)
Rating: 5 stars
07/19/2019
I added more spinach the last time I made it yum. Read More
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