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Pesto Havarti Mac and Cheese

Pesto Havarti Mac and Cheese-this stovetop mac and cheese is super creamy, cheesy, and full of flavor! It is easy to make but tastes gourmet! 

Recipe from Two Peas & Their Pod

4 from 2 votes


  • Kosher salt and freshly ground black pepper
  • 12 ounces 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 basil pesto


  • 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. Serve immediately.


Calories: 407kcal, Carbohydrates: 51g, Protein: 13g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 180mg, Potassium: 240mg, Fiber: 2g, Sugar: 6g, Vitamin A: 590IU, Calcium: 175mg, Iron: 1mg
Keywords easy