A fancy spin on the Mac and Cheese recipe we are all familiar with. Pesto adds a nice nutty fragrance that is simply delightful! Perfect for small group gatherings and potluck parties!
Feel free to add your favourite items in this dish! Some great additions could be broccoli, sliced cherry tomatoes, mushrooms, corn etc. You do you!
Tip: Add some Tabasco and Chili Flakes in this dish for some tanginess and spice 💯
Cooking Time: 30 mins | Serves 3 pax
Ingredients
300g Fusilli Pasta (Penne or Macaroni works too!)
1 Tsp Salt
1 Sausage, Diced
1/4 Cup Parmesan Cheese, Grated
Dried Italian Parsley - Optional
(Pesto Cream Sauce)
4 Tbsp Butter, Salted
4 Tbsp Flour
1.5 Cups Milk
1/2 Tsp Ground Black Pepper, to taste
1 Cup Shredded Cheese (I used a Mozzarella and Red Cheddar Cheese Mix)
2 Tbsp Pesto Sauce
Directions
Preheat oven to 176°C.
Bring a pot of water to boil and add salt to it. Boil pasta based on the instructions on the packet - Undercook pasta by 2 mins for an al dente texture! Drain and set aside when ready.
In a separate saucepan, melt the butter and stir in flour till smooth. Add in milk and black pepper and bring to a boil.
Lower the heat and stir in the Shredded Cheese. Once mixture thickens, add in pesto, diced sausage and boiled pasta. Mix till pasta is well coated.
Transfer the pasta to a baking dish and sprinkle grated Parmesan Cheese, Dried Italian Parsley and some ground black pepper on top.
Bake for 15 - 20 minutes or until the pasta is a nice golden brown.
Ready to serve!
Let's dig in!
Made too much? Store the leftover pasta in an airtight container and place them in the fridge. Reheat in the oven before consuming. (Remember to sprinkle more cheese on top!)
Enjoy!
Signing off, Cher
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