Ingredients
1/2 c. chopped California walnuts, plus more for serving
2 c. fresh basil leaves
1/2 c. extra virgin olive oil
1 clove garlic, minced
Kosher Salt
1/4 c. freshly grated parmesan
3/4 c. macaroni, cooked
Kosher salt
Freshly ground pepper
3 tbsp. butter
3 tbsp. flour
3 c. whole milk
1 c. (3-oz.) shredded American cheese
2 c. (3-oz.) shredded sharp cheddar
Preparation
Step 1Make the pesto: In a medium skillet, toast the walnuts over medium-high heat, stirring constantly, until golden, about 8 minutes. Scrape into the bowl of a mini food processor and let cool slightly. Add basil, oil, garlic, and a large pinch of salt. Process until smooth. Pulse in Parmesan, just until combined.Step 2Make the mac & cheese: In a medium pot of boiling salted water, boil macaroni until al dente, per package instructions. Drain noodles. Return empty pot to medium-high heat and melt butter. Add flour and cook, stirring, 1 minute. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and simmer, stirring constantly, until sauce just thickens, about 3 minutes. Step 3Remove from heat and add cheeses a handful at a time, stirring to combine. Season with salt and pepper. Add macaroni to cheese sauce and stir to coat. Stir in 2 tablespoons of the pesto.Step 4Serve mac and cheese topped with remaining pesto and chopped walnuts.
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