This recipe for Creamy Pesto Mac with Spinach is a simple way to add flavor and nutrients to your macaroni or any left-over pasta noodles. The creamy sauce and noodles are the perfect combination for a soft and moist dish.
- 2 cups uncooked macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1/2 cup grated Romano or Parmesan
- 1/4 cup basil pesto
- 1/2 teaspoon salt
- freshly cracked pepper
- 1/2-pound frozen spinach
- Thaw the spinach at room temperature or in the microwave and squeeze out the excess water. Set the spinach to the side.
- In a large pot with water, bring water to a boil and add macaroni noodles. Boil for 7-10 minutes, or until tender. In a colander, drain water from the noodles.
- Begin preparing the sauce while the pasta is boiling.
- In a small sauce pan over medium heat, add the butter and flour and stir until creamy and it begins to boil. Continue to stir and cook for about 1 minute. Add the milk to the pan and whisk consistently, bring the sauce to a simmer. The sauce become thick when it starts to simmer, then remove the sauce from the heat.
- Whisk the Romano (or Parmesan) and pesto into the sauce until smooth and creamy. Season the sauce with the salt and freshly cracked pepper. Season the sauce well so that it keeps its flavor once it is combined with the pasta and spinach.
- In the large pot with no heat, add the pasta, thawed spinach and sauce. Stir until everything is combined and coated in sauce.
- Serve immediately and enjoy!
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Published August 2018
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