Ingredients
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16 oz Ronzoni® elbow pasta
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3 tbsp butter
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3 cloves garlic, minced
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3 tbsp all-purpose flour
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3 cup 2% milk
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2 tbsp Dijon mustard
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1/2 tsp salt
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1/2 tsp pepper
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2 cups shredded sharp white cheddar cheese
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1/2 cup Parmesan, grated and divided
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1 2/3 cups cooked chicken, shredded
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1/3 cup prepared basil pesto
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2 tbsp fresh basil, thinly sliced
Steps
1
Cook pasta according to package directions; drain reserving 1/3 cup pasta water.
2
Meanwhile, melt butter in large skillet set over medium heat. Cook garlic for 1 to 2 minutes or until softened. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
3
Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in mustard, salt and pepper. Reduce heat to low. Stir in Cheddar and Parmesan until melted. Stir in chicken and pesto until combined.
4
Toss in pasta and reserved pasta water until well coated.
5
Garnish with remaining Parmesan cheese and basil.
Tips
Finely chopped sundried tomatoes make a lovely addition to this pesto mac and cheese.
Comments
Recipe provided by Ronzoni Pasta