Mac and cheese cures all.
…conflict.
…tantrumy husbands.
…tantrumy toddlers.
…which are pretty much the same thing.
…rainy days.
…sad faces.
…loose jeans.
…life.
You know, like HUGE things!
This dish makes my head spin.
Lots o’ green stuff. A little peppery and almost neon — this arugula pesto brightened several dishes for me last year. I used to reach for basil pesto, but arugula brings a bold, peppery edge that I return to again and again.
While classic mac and cheese is perfect on its own, I often get the itch to change it up. This time I swirled in arugula pesto — a small twist that gives the dish a huge flavor boost.
Call it good torture: transforming plain pasta into something vibrant. My husband attempted to pick out the pesto flecks at first, then gave up and happily dove in. That kind of reaction makes the extra effort worth it.
We served this alongside maple bourbon pork chops and roasted Brussels sprouts for a meal full of complementary flavors. The mac and cheese held its own and added a bright, peppery counterpoint to richer dishes.
Arugula Pesto and White Cheddar Mac and Cheese
Serves 4–6
- 4 cups uncooked whole wheat pasta (small shapes like elbows work best)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 cup heavy cream
- 10 ounces freshly grated white cheddar cheese, plus more for topping
- Pinch of nutmeg
- Salt and pepper to taste
- 1/3 cup arugula pesto
- 1/3 cup panko breadcrumbs
Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the pasta according to package directions, reducing the time by a few minutes so it finishes in the oven.
While the pasta cooks, make the cheese sauce: melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth to form a roux. Cook 2–3 minutes, until the roux is golden and aromatic. Gradually add the milk and cream while whisking, bringing the mixture to a gentle boil. Reduce heat to low, add the grated cheese, and stir until melted and the sauce thickens. Season with nutmeg, salt, and pepper to taste.
Drain the pasta and transfer it to a baking dish. Pour the cheese sauce over the pasta and stir to coat evenly. Gently fold in the arugula pesto to create swirls of green throughout. Sprinkle with additional grated cheese and the panko breadcrumbs.
Bake for 30–35 minutes, until the top is golden and the sauce is bubbly. Let rest a few minutes before serving.
Arugula Pesto
- 4 cups arugula
- 1/3 cup grated Asiago cheese
- 3 garlic cloves
- 1/4 cup olive oil
In a food processor, pulse the garlic, arugula, and Asiago until roughly combined. With the processor running, stream in the olive oil a tablespoon at a time until the pesto reaches a smooth, spoonable consistency. Taste and adjust seasoning if needed.
*I made this over a week ago. My opinion may change with each batch, but the arugula pesto twist remains a favorite.