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| Homemade mac and cheese with pesto | |||||
| Ingredients: | |||||
| 1 8 oz | Whole Wheat Pasta Uncooked | ||||
| 1 1/4 Cup | Butter | ||||
| 1 3 Cups | Milk | ||||
| 1 2 1/2 T | Flour | ||||
| 1 2 Cups | Mozzerella | ||||
| 1 1/2 Cup | Parmesan (grated) | ||||
| 1 2 T | Butter | ||||
| 1 1/2 Cup | Breadcrumbs | ||||
| 1 1/8 t. | Paprika | ||||
| 1 Jar | Pesto Sauce | ||||
| Directions: | |||||
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1.Cook macaroni according to the package directions. Drain.
2.In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. 3.Add milk to roux slowly, stirring constantly. 4.Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. 5. Put macaroni in large casserole dish, and pour sauce over macaroni. Add pesto sauce on top. Stir well. 6.Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. 7.Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. 8.Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve. |
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