How to Make Spinach Power Pesto Macaroni and Cheese - A Step-by-Step Guide

If you're looking for a delicious and nutritious twist on the classic macaroni and cheese, then look no further than this Spinach Power Pesto Macaroni and Cheese recipe. This dish is a perfect way to sneak in some extra greens and add a burst of flavor to a traditional comfort food favorite. The combination of creamy cheese sauce, vibrant green pesto, and tender spinach creates a dish that is both satisfying and healthy.

Macaroni and cheese is a beloved dish for many, but this recipe ...

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Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

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

    778 cal.

    • Total Fat: 46g
    • Saturated Fat: 26g
    • Cholesterol: 121mg
    • Sodium: 1348mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 40g
    • Vitamin C: 19mg
    • Calcium: 1035mg
    • Iron: 5mg
    • Potassium: 773mg