Pesto Mac and Cheese

Name: Pesto Mac and Cheese
Yield: Makes one 9 x 9-inch pan or 2-quart casserole
Ingredients: Salt and pepper; ¼ cup (37 g) raw cashew pieces; 1 garlic clove, peeled; 8 ounces (227 g) short GF pasta (e.g., elbow macaroni); ½ cup (18 g) fresh basil leaves; ¼ cup (23 g) plus 2 tablespoons grated Parmesan cheese; 1 cup (240 ml) milk; 4 ounces (113 g) sharp cheddar cheese, cut into cubes; 2 cups (90 g) packed spinach leaves; 1 egg

Preparation info

Makes
one
9 x 9 inch pan or 2 quart casserole

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

This dish combines a traditional from-scratch macaroni and cheese with a healthful pesto, made with spinach in addition to the usual basil. The result is a green mac and cheese that’s not super cheesy yet loses none of the richness and flavor of the original.

Ingredients

8 ounces (227 g) short GF pasta (e.g., elbow macaroni)
2 cups (

Method

Preheat the oven to 375°F (190°C). Grease a 9 x 9-inch (23 x 23 cm) baking pan or 2-quart (1.9 L) casserole with nonstick cooking spray or olive oil.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
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