Rich, stretchy, melty, and super comforting. Chef Joe's three cheese mac gets an herby twist from a swirl of pesto, then a crunchy crown of crushed Pesto Tantos in place of breadcrumbs. Perfect for a chilly night or whenever you need a creamy pasta hug.
INGREDIENTS
- 1 lb short pasta
- 3 tbsp butter
- 3 tbsp flour
- 3 cups whole milk, warmed
- 4 oz American cheese, sliced
- 6 oz gouda, sliced
- 8 oz mozzarella, shredded
- 8 oz store-bought pesto
- Salt and freshly ground black pepper
- Pinch of smoked paprika (optional)
- Pesto Tantos, crushed, for topping
DIRECTIONS
- Bring a pot of salted water to a boil and cook the pasta until just shy of al dente. Drain and set aside.
- Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Let it bubble for about a minute to cook out the raw flour flavor.
- Slowly stream in the warm milk while whisking. Keep whisking until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and smoked paprika, if using.
- Turn the heat to low and add the cheese in batches so it melts evenly. Start with the American, since it melts fastest, then the gouda and mozzarella. Stir until silky.
- Stir in the pesto, then fold in the pasta. Let it sit on low heat for a minute or two so everything comes together.
- Top with crushed Pesto Tantos right before serving.
