This simple creamy sauce packs huge flavor thanks to a small dollop of basil pesto.Creamy Pesto Mac is creamy comfort with some hidden vegetables, too!
- 2 cups uncooked macaroni
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups whole milk
- ½ cup grated Romano or Parmesan
- ¼ cup basil pesto
- ½ tsp salt
- Freshly cracked pepper
- ½ lb. frozen spinach
- Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water.
- Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni noodles. Boil for 7-10 minutes, or until al dente. Drain the macaroni in a colander.
- While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot.
- Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
- Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
- Whisk the Romano (or Parmesan) and pesto into the sauce until smooth.
- This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper.
- Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
- Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach.
- Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.