Categories: Pasta
Ingredients
- 10 ounces dried pasta shells or jumbo elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups grated sharp white cheddar cheese
- 1/4 cup pesto sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
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Bring a Dutch oven or large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
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Melt the butter in the same pot over medium heat. Add the flour and whisk until completely combined; the mixture will look like wet sand. Cook, stirring constantly, until the mixture begins to dry out, about 2 minutes.
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Gradually whisk in a little bit of the milk until smooth, then whisk in the remaining milk and continue whisking until smooth. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened enough to coat the back of a spoon, 5 to 8 minutes.
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Remove from the heat and stir the cheese in one handful at a time until melted and smooth. Stir in the pesto, salt, and pepper. Add the reserved pasta and stir gently until the pasta and sauce are evenly combined.