Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese)

Stovetop Pesto Mac with Broccoli
January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles and mac & cheese and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac.

Cheesy, carb-y Pesto Mac.

Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac & cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni & cheese. Like:

Broccoli for Pesto Mac

Add veggies to make your mac & cheese go further.

Broccoli is probably the most obvious vegetable to add. (They even sell boxed mac & cheese with little bits of dehydrated broccoli!) I also really like adding mushrooms, greens (like kale or spinach), roasted jalapenos or poblanos, cauliflower… anything that goes with the cheese you’re using, really. I mentioned this trick in my Vegetable Baked Ziti recipe–when you add a lot of veggies, you can get more servings out of the recipe. Which a high calorie dish like mac & cheese, this is a good thing!

You don’t need to start with a roux. Really.

I know, this is kind of an unpopular opinion. I’ve posted a roux-less mac & cheese recipe on my blog before and I regularly make cheese sauces without butter. Now, some people say when you skip the roux, your sauce ends up tasting like flour. My opinion is that if you use a good, quality cheese, that’s not true. I like leaving the butter out sometimes to save calories. (This Pesto Mac recipe does start with a roux, though.)

I won’t use pre-shredded cheese anymore.

I have done a lot of experimenting with mac & cheese in the past month, with both bagged pre-shredded cheese and cheese shredded the old-fashioned way–by hand, by me. I think the results are better with cheese I shred myself. Pre-shredded cheese has an anti-caking ingredient added to it and I really think it makes the resulting sauce a little bit off. I’m still using the bagged parmesan shreds in my mac & cheese, but for the softer cheese, I’ve switched to using the blocks of cheese and shredding them myself.

Stovetop Pesto Mac with Broccoli

Mac & cheese is freezer-friendly (with a few tweaks).

Full disclosure: I have not frozen this Pesto Mac, so I can’t say for sure that this recipe is freezer-friendly, but I can’t see why it wouldn’t be. But in general, mac & cheese is a great dish for making in advance and freezing. Here’s how:

  • Cook your pasta about 1 minute less than al dente. So whatever the package instructions indicate for al dente, subtract a minute. The pasta will get softer upon reheating, so if you cook it for the full amount of time, you’ll end up with mushy mac & cheese.
  • Make the sauce thinner. The first few times I froze mac & cheese, I was disappointed in the consistency of the sauce–it wasn’t smooth or creamy. The solution is to make a thin cheese sauce. After adding the milk, as soon as the sauce is smooth and coats the back of a wooden spoon, remove it from the heat and whisk in the cheese.
  • Transfer the mac & cheese to a casserole dish (make sure it’s one that can go freezer-to-oven!), top with breadcrumbs and additional cheese, and cover with plastic wrap. The plastic wrap should be pressed right up against the mac & cheese to prevent ice crystals from forming. Cover with casserole lid and freeze for up to 3 months. (Remember, don’t put hot food in the freezer–it should be chilled first!)
  • To reheat, remove from freezer, take off plastic wrap, and cover with foil. Bake at 350 degrees for 45-60 minutes; remove foil and bake 15-20 minutes more or until heated through. You can broil for about 5 minutes to brown the breadcrumbs on top.

It’s easy to fake baked mac & cheese.

Toast some panko in a small skillet and sprinkle it on your stovetop mac & cheese. Or top your mac & cheese with some additional shredded cheese, then sprinkle on the toasted panko. That way you get the creamy goodness (and immediate gratification!) of stovetop mac & cheese with the yummy crispy topping of baked mac & cheese. Win-win, right?

So tell me, how do you like your mac & cheese?

Stovetop Pesto Mac

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Stovetop Pesto Mac

Stovetop macaroni and cheese made with fresh broccoli and a creamy pesto cheese sauce.


  • 8 oz. elbow macaroni
  • 1 large broccoli crown, broken into florets
  • 2 c. reduced fat milk, warmed
  • 1/4 c. unsalted butter
  • 1/4 c. all-purpose flour
  • 1 1/2 c. shredded fontina cheese
  • 1/2 c. shredded parmesan cheese, divided
  • 1/4 c. pesto
  • salt + pepper to taste
  • Toasted Panko Topping (Optional)
  • 1 tsp. olive oil
  • 1/4 c. panko, toasted


  1. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Two minutes before cook time ends, add broccoli. When macaroni is done, drain immediately and set aside.
  2. Melt butter in a large saucepan over medium heat. Add in flour and whisk into butter; continue to heat until mixture is golden brown, 3-5 minutes.
  3. Slowly add milk to flour mixture, whisking constantly. Once sauce is smooth, cook until slightly thickened (about 3 minutes) continuing to whisk constantly.
  4. Remove sauce from heat. Whisk in fontina and parmesan cheese, pesto, and salt and pepper. Fold in elbow macaroni and broccoli. Divide into bowls and top with toasted panko, if desired.
  5. Toasted Panko Topping
  6. Heat olive oil in small skillet over medium heat. Add panko and cook until golden brown, 3-5 minutes.


To make this Pesto Mac into a casserole, after pasta and broccoli have been incorporated into the cheese sauce, transfer Pesto Mac to small (about 9 x 9) casserole dish. Top with panko and additional shredded cheese; bake at 350 degrees for about 20 minutes. If top is not browned, broil for about 5 more minutes.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    Awesome! Excellent recipe and info! I agree with you – pre shredded cheese never melts well for mac and cheese. One of my fav things to add is dill-havarti cheese to my mac n cheese. Extra yummy!

  2. says

    This is so great – both the recipe and the tips. I tried mac & cheese without the roux a couple of times, but the sauce was made with fontina cheese and heavy cream – so rich – and I felt like such a pig eating it! Delicious though. 😉

  3. says

    oh mac & cheese… a weakness. My daughter and I both love it. I make it homemade at least a couple times a month for her. I love throwing in things like broccoli, green onions, bacon, mushrooms & chicken breast.

  4. says

    I once measured out and priced the ingredients for making real mac & cheese vs. Kraft and found that I could use Tillamook Black Label Cheddar for the homemade version and it would still be slightly cheaper!

  5. Sheba says

    Im going vegetarian for a month, based on this blood type diet and this is my first day and I made this…..first off who knew it was so easy and tasty to eat healthy! Ive already looked at your previous recipes to inspire my meals for this month! ( and even after this trial , Im sure this will remain a favorite ) !

  6. says

    It seems like mac and cheese is one of the most popular dishes on food blogs, and yet I’m one of the few who doesn’t really care for it. You’ve almost got me convinced with this pesto version though! I think if I did make it, I would want to add lots of greens like broccoli or kale as you suggested, and the pesto would help make it so that it doesnt just taste like I’m eating a bowl of creamy cheese (which I know for some people wouldn’t be such a bad thing!)

    • Kiersten says

      My husband was never a fan of mac & cheese either–the cheese sauce is a little too much for him. But he likes it now because I usually make it with a lot of stuff thrown in. So maybe you’d like it that way too! 🙂

  7. says

    What a great list of macaroni and cheese tips! I know I struggled to get a sauce I liked just right for years before I had a product I was happy with.

  8. says

    Yum! This is an awesome post! I’m always using mac and cheese to squeeze some extra veggies into my kids. I personally think broccoli goes down much easier with mac and cheese, and that’s coming from someone who loves broccoli 😀 I love the pesto in this, I can’t believe I’ve never done that before, it sounds amazing. Oh, and I love your tip for faking baked mac. Totally doing that!

      • Kiersten says

        Ha! No worries. 🙂 I always cringe at the typos I make when I’m commenting on other people’s blogs. They really need to introduce an edit comment function, right?

  9. says

    We loved this recipe! My husband won’t stop raving about it. I did a few changes. I carmalized onion in butter then made my roux with that. Did everything according to the recipe, then topped with crushed town home crackers and halved cherry tomatoes, then baked. The tomatoes are a must! They get sweet and juicy in the oven.

  10. Jo says

    Love your recipes, Kiersten. I make mac and cheese using fat free natural yogurt instead of bechamel sauce. It’s not quite the same but it scratches my mac and cheese itch with a fraction of the calories! Love the idea above about putting sprouts in- I will definitely be doing that next time, maybe with some rosemary?

  11. Tabitha says

    This recipe was great. I used almond milk instead of reduced fat milk and it was delicious. I also added mushrooms and my kids loved it. I did cook the veggies in olive oil before adding them to the mac n cheese. This recipe is definitely a keeper.

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