From the Cook
From the Cook
From the Cook
1/4
Pesto Mac & Cheese Shells
Instructions
1
|
Cook pasta shells in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
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In a large skillet over medium heat, melt butter and add minced garlic. Sauté until fragrant, about 1 minute.
3
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Pour in heavy cream and bring to a gentle simmer. Season with salt, black pepper, garlic powder, onion powder, and paprika.
4
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Stir in pesto and mix until evenly combined.
5
|
Lower the heat and add cheddar, mozzarella, and Parmesan cheese. Stir until melted and smooth.
6
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Add the cooked pasta shells and a splash of reserved pasta water. Stir to combine and adjust consistency if needed.
7
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Top with additional Parmesan before serving.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that helps the pesto and cheese coat the shells perfectly.
- Pesto Flavor Bomb 🌿Toast the garlic briefly in butter before adding other ingredients to unlock a deeper, more complex flavor profile that will elevate the entire mac and cheese.
- Cheese Melting Technique 🧀Remove the sauce from direct heat and add cheeses gradually, stirring constantly to prevent clumping and ensure a smooth, creamy texture.
- Shell Selection Secret 🐚Choose medium to large pasta shells that can fully capture both the cheese sauce and pesto, creating perfect flavor pockets in every bite.
- Parmesan Finishing Touch 🧂Grate fresh Parmesan cheese at the table for maximum flavor and a luxurious, restaurant-quality presentation that adds a final layer of richness.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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