Ingredients
- 10 ounces Macaroni Elbow Pasta
- 4 cups Milk
- 2 cups Spinach
- 1 cup Basil Pesto
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
- 8 ounces, grated Mozzarella Cheese
Directions
Green mac and cheese with spinach and basil pesto!
Who can resist creamy and cheesy mac and cheese?! I love this green version as I snuck in a green vegetable and added mega flavor by adding pesto!
You can use store bought pesto or make my easy sunflower and basil pesto.
This mac and cheese is a one pot meal. The macaroni gets cooked in the milk so need to make a cheese sauce! The starch from the pasta thickens the milk sauce.
Adding the pesto and cheese gives the most creamy result!
Need more mac and cheese in your life? Try my Truffle Mac & Cheese, Mushroom Gravy Mac & Cheese or Pumpkin Cheddar Mac & Cheese!
Steps
1 Done | Cook The Macaroni PastaAdd 10 ounces of macaroni elbow pasta and 4 cups of milk to a large pot. Turn the heat to high and bring to a gentle boil. Cook the pasta until al-dente, uncovered, stirring frequently, about 8-10 minutes. Next, lower the heat to medium and add 2 cups of roughly chopped spinach. Stir to wilt the spinach. |
2 Done | Add The Pesto & SeasonTurn off the heat then add 1 cup of basil pesto and stir to combine. Season with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper and 1 teaspoon of garlic powder. Lastly, add 10 ounces of grated mozzarella cheese and stir to melt the cheese. Grab a fork and taste the mac and cheese. Adjust seasoning if needed. As the mac and cheese cools, the sauce will thicken slightly. |
3 Done | ServeGarnish the mac and cheese with some fresh basil or parsley and enjoy! Store any leftovers in the refrigerator for up to 3 days. |
