3cupswhole-wheat elbow macaroni (orecchiette will also work well)
4Tablespoonsunsalted butter
1/4cupall-purpose flour
2cupswhole milkat room temperature
2 cupsshredded Havarti or mozzarella cheese I used a mixture
3TablespoonsSpinach-Basil Pesto (recipe follows) or store bought sauce
Spinach-Basil Pesto
4 cups packed spinach leaves
2cupspacked fresh basil leaves
1/2cup extra-virgin olive oilor more for thinner pasta
1/4cupgrated Parmesan cheese
2 Tablespoons fresh lemon juice1 large lemon
2garlic cloves peeled
1/2teaspoonkosher salt plus more to taste
1/4teaspoonfreshly ground black pepper plus more to taste
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season with salt and pepper to taste. Serving immediately.
Spinach-Basil Pesto
In a food processor or blender combine all the ingredients and blend for 30 seconds. Scrape the sides down with a spatula blend again until smooth. If you want a thinner pesto add more olive oil. Taste and add more salt and pepper, if necessary.
Store in a jar or container in the fridge for up to 2 weeks or pour into ice cream molds and freeze for up to 6 months.