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Spinach & Pesto Macaroni and Cheese

Servings 8
Author Emily @ Zen & Spice

Ingredients

  • 4 cups macaroni elbows
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 4 Tbsp all-purpose flour
  • 4 cups 2% milk
  • 1 cup grated parmesan
  • 7 oz basil pesto
  • 3/4 tsp salt
  • freshly cracked black pepper
  • 16 oz frozen spinach

Instructions

  1. Thaw the spinach at room temperature and then drain in a strainer. Press as much water out as you can, set aside.
  2. Bring a large pot of water to boil, add the macaroni. Cook according to package directions, drain and set aside.
  3. In a large saucepan, add the butter and olive oil over medium heat. Once melted, add the flour and whisk for 2 minutes. Whisk in the milk and allow it to come to a simmer, while whisking. When it simmers, the sauce will thicken. Remove from heat.
  4. Add the parmesan and pesto, mix well and season with salt and pepper to taste.
  5. Add the spinach, stirring well, then add the cooked and drained macaroni.
  6. Serve immediately, garnished with extra parmesan.

Recipe Notes

Adapted from Budget Bytes