Pesto Spinach Macaroni and Cheese

• Vegetarian

• Produce

  • 1 sprig Rosemary, Fresh
  • 4 oz Spinach, fresh

• Condiments

  • 1 tbsp Basil pesto

• Pasta & Grains

  • 3 cups Macaroni or pipe rigate pasta, dry

• Baking & Spices

  • 1 tsp Flour

• Dairy

  • 1 tbsp Butter
  • 2 oz Cheddar, white
  • 2 oz Gouda
  • 1 cup Milk
  • 2 oz Parmesan

Found on champagne-tastes.com

Description

Directions

• Bring a large pot of salted water to a boil.  Add pasta, and cook al dente (youre going to remove pasta from the water about 1-2 minutes BEFORE the package directions tell you to).
• About 3 minutes before pasta is al dente, add spinach to pasta water.
• In a large pot, heat butter over medium heat.  Once butter begins to melt, add flour and whisk it into the butter to create a roux.  Add milk to roux, and whisk to combine butter and flour mixture.  
• When milk begins to simmer, slowly begin stirring the cheese into the milk.  Cheese should melt into milk mixture.  Reduce heat to low.
• Add pesto and rosemary to milk and cheese sauce.
• Once pasta is al dente, move it off the heat.  DO NOT DUMP THE PASTA WATER.  Instead, use tongs or a pasta serving spoon to pull pasta and spinach straight out of the water, shake off excess water, and place straight into the cheese sauce.
• Stir pasta and spinach into cheese sauce.  If sauce is too thick to incorporate, add a little more pasta water.  If sauce seems thin, continue to stir pasta into sauce over medium-low heat for another 2-3 minutes.
• Serve pasta warm as a main dish or side dish.

Nutrition