Name: Recipe "Pesto Havarti Mac and Cheese"
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 oz elbow macaroni; 4 tbsp unsalted butter; 0.25 cup all-purpose flour; 2 cup whole milk (at room temperature); 2 cup Havarti or mozzarella cheese (shredded); 3 tbsp spinach-basil pesto (homemade or store-bought); kosher salt and freshly ground black pepper

Here’s what to make next: Stuffed Pepper Soup, Broccoli Mac and Cheese, Stovetop Avocado Mac and Cheese, and Skillet Creamy Sweet Potatoes & Lentils.

How I Came Up with This Pesto Havarti Mac and Cheese

I love a classic mac and cheese, but every now and then I crave something different. This recipe came together while I was testing ideas for my cookbook, and it quickly became my favorite. The Havarti makes it incredibly creamy, and the spinach basil pesto adds a fresh kick. My boys were skeptical at first because the sauce isn’t orange, but one bite and they were asking for seconds. Now it’s a regular on our dinner rotation.

Why This Stovetop Mac and Cheese Is a Winner

Ready in about 15 minutes, faster than boxed but way more flavorful.
Havarti cheese melts into a rich, buttery sauce with none of the grittiness.
One pot for the sauce and another for pasta means minimal cleanup.

Key Ingredients for Creamy Mac and Cheese

Havarti cheese: This soft cow’s milk cheese melts beautifully into a creamy, buttery sauce. Substitute with mozzarella for a stretchier texture, or use a mix of both. Buy a block and shred it yourself for the smoothest melt.
Spinach basil pesto: Homemade or store-bought both work. Look for a bright green pesto without added sugar. The spinach version gives a milder flavor than all-basil, but regular pesto is fine too.
Whole milk: Full-fat milk gives the sauce its richness. You can use 2% but the sauce will be thinner. Avoid skim milk, it won’t create the same creamy body.

Kitchen Tools for Stovetop Mac and Cheese

Large pot for boiling pasta
Large pot or Dutch oven for the cheese sauce
Whisk for a smooth roux
Box grater or microplane for shredding cheese
Colander for draining pasta
Wooden spoon or silicone spatula for stirring

Tips for the Best Pesto Havarti Mac and Cheese

Shred your own Havarti from a block instead of using pre-shredded bags, those have anti-caking agents that can make the sauce grainy. Cook the pasta just until al dente, since it will soften a bit more when you stir it into the hot sauce. Whisk the milk in gradually and keep stirring; lumps form fast if you walk away. And taste for salt after the cheese melts, because different Havarti brands vary in saltiness.

How to Get the Creamiest Sauce Every Time

The key is to cook the flour paste on low heat until it’s bubbly and smooth, but don’t let it brown or you’ll lose the neutral flavor. When you add the milk, the sauce will seem thin at first, trust the whisk and keep going. Once it thickens, remove the pot from the heat before stirring in the cheese. That prevents the cheese from overheating and turning stringy. If the sauce gets too thick after adding the pasta, splash in a little warm milk to loosen it.

Pesto Havarti Mac and Cheese Variations to Try

Turn this into a complete dinner by folding in cooked chicken, shrimp, or sautéed mushrooms. Swap the Havarti for smoked gouda or pepper jack for a bolder flavor. To make it gluten-free, use your favorite gluten-free pasta and a 1-to-1 gluten-free flour blend for the roux. If you like a crispy top, transfer the finished mac to a baking dish, sprinkle with breadcrumbs and extra cheese, and broil for 2-3 minutes.

What to Serve with Pesto Havarti Mac and Cheese

Serve this rich mac and cheese with a simple side salad dressed with lemon vinaigrette to cut through the creaminess. Roasted broccoli or asparagus also pair well, the charred edges contrast the soft pasta. For a heartier meal, top each bowl with extra pesto and a few fresh basil leaves right before serving.

How to Store Leftover Mac and Cheese

Let the mac and cheese cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The sauce will thicken as it sits, so when reheating you’ll want to add a splash of milk.

Can You Freeze Pesto Havarti Mac and Cheese?

Yes, this mac and cheese freezes well. Spoon it into a freezer-safe container, press a piece of plastic wrap directly onto the surface to prevent freezer burn, and seal. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop with a splash of milk, stirring until creamy again.

Best Ways to Reheat Mac and Cheese

The stovetop gives the best texture. Place the mac in a saucepan with a tablespoon or two of milk over low heat, stirring gently until warmed through. In the microwave, use 30-second bursts at 50% power, stirring each time. The sauce will tighten up, so add milk as needed. Avoid high heat or the cheese can separate.

Pesto Havarti Mac and Cheese FAQs

Can I use a different pasta shape?

Absolutely. Elbow macaroni is classic, but shells, rotini, or cavatappi all work great. Just cook to al dente according to package directions.

Can I make this ahead of time?

Yes, you can make the sauce and cook the pasta separately, then combine and reheat. Or assemble the full dish, let it cool, and refrigerate. Reheat with a splash of milk to bring back the creamy texture.

Is whole milk necessary?

Whole milk gives the richest sauce, but 2% milk works too. Avoid skim milk as the sauce will be thinner. For a dairy-free option, try unsweetened oat milk, though the texture will be slightly different.

Why did my sauce turn out grainy?

Graininess usually comes from overheating the cheese or using pre-shredded cheese with anti-caking agents. Always shred your own cheese and add it off the heat, stirring until just melted.

Recipe

Pesto Havarti Mac and Cheese

Pesto Havarti Mac and Cheese-this stovetop mac and cheese is super creamy, cheesy, and full of flavor! It is easy to make but tastes gourmet!

easyVegetarian

5 min

Prep Time

15 min

Cook Time

20 min

Total Time

Servings

Dinner

Course

American

Cuisine

669 kcal

Calories

Ingredients

Servings

12 oz elbow macaroni
4 tbsp unsalted butter
0.25 cup all-purpose flour
2 cup whole milk, at room temperature

2 cup Havarti or mozzarella cheese, shredded
3 tbsp spinach-basil pesto, homemade or store-bought
kosher salt and freshly ground black pepper

Instructions

1
Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
2
In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.

3
Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season with salt and pepper to taste. Serve immediately.

Nutrition (per serving)

669kcal

Calorie breakdown

Protein19%126 kcal

Fat47%314 kcal

Carbohydrates34%227 kcal

How this was calculated — 7 of 7 ingredients matched

elbow macaroniMacaroni, vegetable, enriched, dry1249 kcal

unsalted butterButter, salted430 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached220 kcal

whole milkMilk, buttermilk, fluid, whole298 kcal

Havarti or mozzarella cheeseCheese, caraway1805 kcal

spinach-basil pestoSpinach, raw10 kcal

kosher salt and freshly ground black pepperPepper, banana, raw0 kcal

Serving size ≈ 244 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: cheesy, pasta, Pesto, Skillet, vegetarian

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