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Vegetarian Recipes

Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese)

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Stovetop Pesto Mac with Broccoli
January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles and mac & cheese and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac.

Cheesy, carb-y Pesto Mac.

Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac & cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni & cheese. Like:

Add veggies to make your mac & cheese go further.

Broccoli is probably the most obvious vegetable to add. (They even sell boxed mac & cheese with little bits of dehydrated broccoli!) I also really like adding mushrooms, greens (like kale or spinach), roasted jalapenos or poblanos, cauliflower… anything that goes with the cheese you’re using, really. I mentioned this trick in my Vegetable Baked Ziti recipe–when you add a lot of veggies, you can get more servings out of the recipe. Which, with a high calorie dish like mac & cheese, this is a good thing!

You don’t need to start with a roux. Really.

I know, this is kind of an unpopular opinion. I’ve posted a roux-less mac & cheese recipe on my blog before and I regularly make cheese sauces without butter. Now, some people say when you skip the roux, your sauce ends up tasting like flour. My opinion is that if you use a good, quality cheese, that’s not true. I like leaving the butter out sometimes to save calories. (This Pesto Mac recipe does start with a roux, though.)

I won’t use pre-shredded cheese anymore.

I have done a lot of experimenting with mac & cheese in the past month, with both bagged pre-shredded cheese and cheese shredded the old-fashioned way–by hand, by me. I think the results are better with cheese I shred myself. Pre-shredded cheese has an anti-caking ingredient added to it and I really think it makes the resulting sauce a little bit off. I’m still using the bagged parmesan shreds in my mac & cheese, but for the softer cheese, I’ve switched to using the blocks of cheese and shredding them myself.

Stovetop Pesto Mac with Broccoli

Mac & cheese is freezer-friendly (with a few tweaks).

Full disclosure: I have not frozen this Pesto Mac, so I can’t say for sure that this recipe is freezer-friendly, but I can’t see why it wouldn’t be. But in general, mac & cheese is a great dish for making in advance and freezing. Here’s how:

  • Cook your pasta about 1 minute less than al dente. So whatever the package instructions indicate for al dente, subtract a minute. The pasta will get softer upon reheating, so if you cook it for the full amount of time, you’ll end up with mushy mac & cheese.
  • Make the sauce thinner. The first few times I froze mac & cheese, I was disappointed in the consistency of the sauce–it wasn’t smooth or creamy. The solution is to make a thin cheese sauce. After adding the milk, as soon as the sauce is smooth and coats the back of a wooden spoon, remove it from the heat and whisk in the cheese.
  • Transfer the mac & cheese to a casserole dish (make sure it’s one that can go freezer-to-oven!), top with breadcrumbs and additional cheese, and cover with plastic wrap. The plastic wrap should be pressed right up against the mac & cheese to prevent ice crystals from forming. Cover with casserole lid and freeze for up to 3 months. (Remember, don’t put hot food in the freezer–it should be chilled first!)
  • To reheat, remove from freezer, take off plastic wrap, and cover with foil. Bake at 350 degrees for 45-60 minutes; remove foil and bake 15-20 minutes more or until heated through. You can broil for about 5 minutes to brown the breadcrumbs on top.

It’s easy to fake baked mac & cheese.

Toast some panko in a small skillet and sprinkle it on your stovetop mac & cheese. Or top your mac & cheese with some additional shredded cheese, then sprinkle on the toasted panko. That way you get the creamy goodness (and immediate gratification!) of stovetop mac & cheese with the yummy crispy topping of baked mac & cheese. Win-win, right?

So tell me, how do you like your mac & cheese?

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Stovetop Pesto Mac

Stovetop Pesto Mac Recipe

Stovetop macaroni and cheese made with fresh broccoli and a creamy pesto cheese sauce.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 8 oz. elbow macaroni
  • 1 large broccoli crown, broken into florets
  • 2 c. reduced fat milk, warmed
  • 1/4 c. unsalted butter
  • 1/4 c. all-purpose flour
  • 1 1/2 c. shredded fontina cheese
  • 1/2 c. shredded parmesan cheese, divided
  • 1/4 c. pesto
  • salt + pepper to taste

Toasted Panko Topping (Optional)

  • 1 tsp. olive oil
  • 1/4 c. panko, toasted

Instructions

  1. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Two minutes before cook time ends, add broccoli. When macaroni is done, drain immediately and set aside.
  2. Melt butter in a large saucepan over medium heat. Add in flour and whisk into butter; continue to heat until mixture is golden brown, 3-5 minutes.
  3. Slowly add milk to flour mixture, whisking constantly. Once sauce is smooth, cook until slightly thickened (about 3 minutes) continuing to whisk constantly.
  4. Remove sauce from heat. Whisk in fontina and parmesan cheese, pesto, and salt and pepper. Fold in elbow macaroni and broccoli. Divide into bowls and top with toasted panko, if desired.

Toasted Panko Topping

  1. Heat olive oil in small skillet over medium heat. Add panko and cook until golden brown, 3-5 minutes.

Notes

To make this Pesto Mac into a casserole, after pasta and broccoli have been incorporated into the cheese sauce, transfer Pesto Mac to small (about 9 x 9) casserole dish. Top with panko and additional shredded cheese; bake at 350 degrees for about 20 minutes. If top is not browned, broil for about 5 more minutes.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.


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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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