Arugula Pesto and White Cheddar Mac and Cheese

serves 4-6

4 cups uncooked whole wheat pasta (smallish pasta works best, like elbow noodles, etc)

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

1/4 cup heavy cream

10 ounces freshly grated white cheddar cheese + more for topping

pinch of nutmeg

salt and pepper to taste

1/3 cup arugula pesto 

1/3 cup panko breadcrumbs

Preheat oven to 400 degrees F.

Bring water to a boil and cook pasta according to directions. I always shave a few minutes off the cooking time since it will be going in the oven.

While pasta is cooking, heat butter in a saucepan over medium heat. Once sizzling, add flour and whisk until smooth to create a roux. Cook for 2-3 minutes, until golden and has a nutty aroma. Add milk and cream, bring to a boil while constantly whisking. Reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. Add nutmeg, then taste and season with salt and pepper as desired.

Add pasta to a baking dish and pour cheese sauce over top. Stir to distribute sauce, then stir in pesto. Top with additional grated cheese and breadcrumbs. Bake for 30-35 minutes, or until top is golden and bubbly.

Arugula Pesto

4 cups arugula

1/3 cup asiago cheese

3 garlic cloves

1/4 cup olive oil

In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth.