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Spinach Power Pesto Macaroni and Cheese

Rated as 5 out of 5 Stars

"Another take on our beloved macaroni and cheese!"
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Ingredients

1 h 5 m servings 778 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  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.
  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.
  4. Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
  5. Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
  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.
  7. Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 778 calories; 45.8 g fat; 54.8 g carbohydrates; 39.5 g protein; 121 mg cholesterol; 1348 mg sodium. Full nutrition

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Reviews

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Thank you for this recipe! I doubled it and made it as a Thanksgiving side dish -- lots of rave reviews.

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....

It was delicious. Easy enough to make. My husband loved it.

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. ...