Pesto Havarti Macaroni is the ultimate comfort dish, blending creamy, tangy, and herbaceous flavors in every bite.
The rich, velvety Havarti cheese melts seamlessly into tender macaroni, while vibrant pesto adds a fresh, aromatic kick.
Ready in just 20 minutes, this recipe is perfect for busy nights when you crave something indulgent yet effortless.
The combination of smooth cheese and al dente pasta creates a satisfying texture that’s impossible to resist.
Each forkful delivers a harmonious balance of savory cheese, nutty pesto, and a hint of garlic, making it a crowd-pleaser for all ages.
Whether it’s a quick weeknight dinner or a cozy weekend treat, this dish brings warmth and flavor to your table. Its simplicity and bold taste make it a go-to recipe you’ll want to make again and again.
Ingredients for Pesto Havarti Macaroni
- 3 cups (12 ounces) elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, at room temperature (or almond milk for a dairy-free option)
- 1 cup shredded Havarti cheese
- 1 cup shredded sharp white cheddar cheese
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Generous scoops of pesto (store-bought or homemade)
- Optional mix-ins:
- 1 cup frozen peas, thawed
- ½ cup fresh basil
- Pinches of red pepper flakes
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, following the package instructions. Drain and set aside.
- Make the cheese sauce: In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to form a smooth paste. Gradually add the milk, whisking constantly until the mixture is smooth.
- Thicken the sauce: Increase the heat to medium and continue whisking until the sauce thickens, about 2 minutes. Stir in the shredded Havarti and cheddar cheeses, along with ½ teaspoon of sea salt. Keep stirring until the cheese is fully melted and the sauce is creamy.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Cook for 1-2 minutes, just until the pasta is warmed through. Taste and adjust seasoning with additional salt and black pepper if needed.
- Add optional mix-ins: If using, stir in the thawed peas and cook for another minute to heat through.
- Serve: Dish out the macaroni and top with generous dollops of pesto, fresh basil, and a sprinkle of red pepper flakes for a kick. Enjoy immediately!
Creative Sauce and Topping Ideas
Take your Pesto Havarti Macaroni to the next level with fun additions! Try swapping the pesto for a sun-dried tomato spread or a drizzle of garlic-infused olive oil.
For extra crunch, top with toasted breadcrumbs or crushed walnuts. If you’re feeling adventurous, add a dollop of ricotta or crumbled feta for a creamy, tangy twist.
Perfect Pairings for Serving
This dish shines as a main course or a hearty side. Pair it with a crisp green salad dressed in lemon vinaigrette or roasted vegetables like zucchini and cherry tomatoes.
For a protein boost, serve alongside grilled chicken or shrimp. Don’t forget a slice of crusty bread to soak up every last bit of cheesy goodness!
Easy Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or water to the pasta and warm it in a saucepan over medium heat, stirring occasionally. Avoid microwaving without liquid, as the sauce can dry out. For best results, enjoy fresh!
Quick Recipe Variations
Customize this dish to suit your taste! Swap the Havarti for Gouda or Monterey Jack for a different flavor profile.
Use gluten-free pasta and a gluten-free flour blend for a celiac-friendly version. For a vegan twist, substitute dairy-free butter, cheese, and milk, and use a plant-based pesto.
Time-Saving Hacks for Busy Cooks
To save time, cook the pasta and prepare the sauce simultaneously. Use pre-shredded cheese to skip the grating step.
If you’re short on ingredients, skip the peas or use dried basil instead of fresh. For a one-pot version, cook the pasta, drain, and use the same pot to make the sauce—fewer dishes, more time!
Pesto Havarti Macaroni
Ingredients
- 3 cups elbow macaroni (12 ounces)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk at room temp (I used almond milk)
- 1 cup shredded Havarti cheese
- 1 cup shredded sharp white cheddar cheese
- ½ teaspoon sea salt more to taste
- freshly ground black pepper
- generous scoops of Pesto
Optional mix-ins:
- 1 cup frozen peas thawed
- ½ cup fresh basil
- pinches of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, according to the package directions. Drain the pasta and set aside.
- 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 1/2 teaspoon sea salt, and continue stirring until the cheese is melted and the sauce is smooth.
- Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season to taste. Stir in the peas, if using, and serve with generous dollops of pesto, fresh basil, and pinches of red pepper flakes.