Pesto Chicken Mac and Cheese

Accented with jarred basil pesto, this hearty chicken mac and cheese is bursting with yummy flavors.

Recipe - The Fairway Market Corporate

Prep Time5 Minutes

Servings6

Cook Time20 Minutes

Calories700

Ingredients

16 oz Ronzoni® Elbow

3 tbs butter

2 cloves garlic, minced

3 tbs all-purpose flour

3 cups 2% milk

2 tbs Dijon mustard

1/2 tsp salt

1/2 tsp pepper

2 cups sharp white Cheddar, shredded

1/2 cup Parmesan, grated and divided

1 2/3 cups cups cooked chicken, shredded

1/3 cup prepared basil pesto

2 tbs fresh basil, thinly sliced

Directions

1. Cook pasta according to package directions; drain reserving 1/3 cup pasta water

2. Meanwhile, melt butter in large skillet set over medium heat. Cook garlic for 1 to 2 minutes or until softened. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.

3. Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in mustard, salt and pepper. Reduce heat to low. Stir in Cheddar and Parmesan until melted. Stir in chicken and pesto until combined.

4. Toss in pasta and reserved pasta water until well coated.

5. Garnish with remaining Parmesan cheese and basil.

Tip. Finely chopped sundried tomatoes make a lovely addition to this pesto mac and cheese.

Nutritional Information

33 g Fat
16 g Saturated Fat
100 mg Cholesterol
990 mg Sodium
68 g Carbohydrate
2 g Fiber
8 g Sugars
40 g Protein

5 minutes

Prep Time

20 minutes

Cook Time

Servings

700

Calories