Spinach Pesto Macaroni and Cheese

01Method

1. 1

   Heat the oven to 350°F (175°C) and lightly grease a casserole dish.

2. 2

   Bring a large pot of salted water to a boil. Cook the elbow macaroni until just tender, about 8 minutes, adding the baby spinach during the final minute. Drain and set aside.

3. 3

   In a saucepan over medium heat, melt 2 tablespoons of butter and sauté the onion until soft and translucent, about 3 minutes. Add the garlic and cook for another minute until fragrant. Whisk in half of the pesto, the flour, black pepper, and salt until smooth, then gradually pour in the milk, whisking continuously. Stir the mixture over heat until slightly thickened, about 2 minutes. Remove from heat, add the larger portions of Cheddar, Parmesan, and Asiago, and stir until fully melted.

4. 4

   Combine the cheese sauce with the drained macaroni and spinach, then transfer the mixture to the prepared casserole dish. Cover tightly with aluminum foil.

5. 5

   Bake for 25 minutes. Remove from the oven and raise the temperature to 450°F (230°C).

6. 6

   In a small saucepan, melt the remaining butter and mix in the remaining pesto, the reserved portions of Cheddar, Parmesan, and Asiago, and the bread cubes. Uncover the casserole and distribute the bread mixture evenly over the top.

7. 7

   Return the casserole to the oven, uncovered, and bake until the topping is golden and the filling is bubbling, about 10 minutes.