Pesto Mac & Cheese Shells

This Pesto Mac & Cheese Shells recipe is a creamy, cheesy twist on a comfort classic with a herby upgrade. Tender pasta shells are coated in a velvety cheese sauce made with garlic, butter, heavy cream, and a trio of cheeses. Pesto adds an earthy, aromatic depth that transforms the dish into something truly special. Finished with a touch of reserved pasta water for silky texture and topped with extra Parmesan, this pasta is cozy and indulgent.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3 bowls

Calories: 1,485 kcal per serving

Ingredients

½ lb - pasta shells
Salt
4 tablespoons - butter
3 cloves - garlic
2 cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - paprika
½ cup - pesto
1 cup - shredded cheddar cheese
1 cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
Reserved pasta water

Instructions

Cook pasta shells in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
In a large skillet over medium heat, melt butter and add minced garlic. Sauté until fragrant, about 1 minute.
Pour in heavy cream and bring to a gentle simmer. Season with salt, black pepper, garlic powder, onion powder, and paprika.
Stir in pesto and mix until evenly combined.
Lower the heat and add cheddar, mozzarella, and Parmesan cheese. Stir until melted and smooth.
Add the cooked pasta shells and a splash of reserved pasta water. Stir to combine and adjust consistency if needed.
Top with additional Parmesan before serving.

Nutrition