Pesto Mac & Cheese

Pesto Ingredients:

2-3 cloves garlic depending on your taste
2 cups, packed fresh basil leaves
Kosher salt
½ cup pine nuts
3 tablespoons Parmesan cheese
½ to 1/3 cup Extra Virgin Olive Oil

Directions:

 
In a food processor, pulse the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually stream in olive oil until the sauce becomes a smooth creamy texture. Transfer to a tightly sealed container and store in the refrigerator. 

Béchamel Sauce Ingredients:

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon fresh black pepper

Directions:

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and pepper and set aside.

Mac-n-Cheese Ingredients:

1 16oz. box of mezzi rigatoni cooked two minutes under the recommended time.

2 cups grated parmigiano-reggiano

2 cups grated mild white cheddar

Completion Directions:

Preheat oven to 350 degrees. Take a glass 9×13 casserole dish and butter all sides and dump your pasta in. Then take your pesto sauce and stir into the béchamel sauce and add to the casserole dish with your cheese minus a handful for sprinkling on the top. Gently stir everything together and sprinkle the remaining cheese over they top. Bake for about 20 minutes until the dish is bubbling and golden brown on top.