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

1. 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.

2. 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.

3. 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.

4. 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.

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