Maria Lichty’s Pesto Havarti Mac and Cheese

Ingredients

• 4 cups packed spinach leaves
• 2 cups packed fresh basil leaves
• 1/2 cup extra-virgin olive oil, or more for a thinner pesto
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, peeled
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Kosher salt
• Freshly ground black pepper
• 3 cups whole-wheat elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, at room temperature
• 2 cups shredded Havarti or mozzarella cheese
• 3 tablespoons spinach-basil pesto, or store-bought pesto

Directions

1. For the pesto, add all the pesto ingredients to a food processor or blender and process for 30 seconds. Stop and run a spatula around the bowl, then blend again until the mixture is smooth. For a looser pesto, drizzle in additional olive oil. Taste, then adjust with more salt and pepper if it needs it.
2. Transfer the pesto to a covered container and refrigerate for up to two weeks, or spoon it into ice cube molds and freeze for up to 6 months.
3. For the pasta, fill a large pot with salted water and bring it to a boil. Stir in the pasta and cook until just al dente, about 8 minutes. Drain it, then put it aside.
4. For the milk sauce, melt the butter in a large pot over medium heat. Turn the heat down to low, then whisk in the flour until it forms a paste. Pour in the milk and whisk until the sauce is smooth. Raise the heat to medium and keep whisking until the mixture begins to thicken, about 2 minutes.
5. Add the shredded cheese and stir until it has melted fully and the sauce is smooth. Stir in the pesto. If you want a more pronounced pesto flavor, about 1/4 cup works well here.
6. Add the cooked pasta and stir until everything is combined, then cook only until the pasta is heated through. Season to taste with salt and pepper, and serve right away.