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.
Tip. Finely chopped sundried tomatoes make a lovely addition to this pesto mac and cheese.
- 33 g Fat
- 16 g Saturated Fat
- 100 mg Cholesterol
- 990 mg Sodium
- 68 g Carbohydrate
- 2 g Fiber
- 8 g Sugars
- 40 g Protein
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Nutritional Information
- 33 g Fat
- 16 g Saturated Fat
- 100 mg Cholesterol
- 990 mg Sodium
- 68 g Carbohydrate
- 2 g Fiber
- 8 g Sugars
- 40 g Protein
Directions
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.
Tip. Finely chopped sundried tomatoes make a lovely addition to this pesto mac and cheese.