PESTO MAC AND CHEESE RECIPES

Steps:

• Bring a large pot of water to a boil.
• Meanwhile in a small pot, heat the milk and bring to a simmer.
• In a large skillet melt the butter and sauté shallots until soft, then add the flour, stir together and cook for 1 minute over medium heat. Add the milk and bring to a simmer, cook for approximately 10 minutes making sure to stir often, then season with salt and white pepper.
• Add 2 cups of the cheddar, the cream cheese and 1/2 jar of pesto; whisk to form a smooth sauce.
• Cook the pasta 3 minutes less than the recommended time. Drain and toss the pasta with the sauce.
• Spray a 13" x 9" baking dish with non-stick cooking spray. Add 1/2 of the mac and cheese, layer the remaining 2 cups of cheddar and add the rest of the mac and cheese on top.
• Bake in a preheated 425°F oven for 15 minutes or until brown and bubbling on top.
• Remove from the oven and set aside to rest for 10 minutes. Mix in remaining pesto to taste.

Steps:

• Bring a large pot of water to a boil and season well with salt. Add the broccoli florets and blanch for 3-4 minutes, then immediately place in a bowl filled with ice water. Once cool, remove and place on a kitchen towel.Add the pasta to the boiling water and cook until al dente. Reserve a cup of pasta water.Place the broccoli, garlic, lemon zest, parm and nuts into the carafe of a blender and season with salt. Add half of the reserved pasta water and blend for about 1 minute. Add in the basil, turn on the blender and stream in the olive oil. When smooth, taste for seasoning. Heat a skillet over low heat and add the pesto sauce with a little of the remaining pasta water if necessary to thin the mixture. Add the pasta and toss to coat.Plate the pasta and garnish with a dollop of ricotta. Season with a little coarse salt and some red pepper flake if you wish.