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Pesto Mac n Cheese
I used my lighter mac n cheese sauce, then chucked in some homemade pesto and chicken, the macros are point, this is delicious, super comforting and all this could be yours in about 15 mins
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Cook: 15 MINS
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Firstly, add all pesto ingredients to a food processor and blitz until incorporated. You’ll only need 3 tbsp of this, so make you store the rest of the pesto in the fridge for another time.
Bring a large saucepan of salted water to boil and cook pasta until al dente.
If adding chicken to this dish, heat a pan, add fry-lite or a small amount of olive oil to pan and cook chicken. Season to taste.
In a pan, melt the butter on low heat, then whisk in plain flour to create a thick sauce, then gradually whisk in milk, making sure there’s no lumps.
Add 3 tbsp of pesto to white sauce and stir to combine, then add light cheddar and stir again. Finally, drain pasta and add to sauce immediately and give it a final stir.
Nutritional Info
Per serving:
Cals – 573
Carbs – 63g
Protein – 43g
Fat – 16g
Ingredients
Serves 4
For the pesto:
- 2 cups of basil.
- 100ml of extra virgin olive oil.
- 3 cloves of garlic - crushed.
- 30g of toasted pine nuts.
- 20g of parmesan - grated.
- Salt and pepper, to taste.
For the Mac n Cheese:
- 20g of unsalted butter.
- 2 tbsp of plain flour.
- 1 pint of semi-skimmed milk.
- 100g of light cheddar.
- 350g of pasta.
- 350g of chicken breast (optional)
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