Pesto Mac

Fresh basil pesto brings a bright herbal flavor.

Ingredients

• 8 oz elbow macaroni
• 2 cups Velveeta cheese, cubed
• 1 cup mozzarella cheese, shredded
• 1/2 cup pesto sauce
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the elbow macaroni in salted boiling water according to the package instructions until al dente; drain and set aside.
3. In a large saucepan over medium heat, combine the Velveeta and mozzarella cheese with a splash of milk if needed, stirring until melted and creamy.
4. Stir in the pesto sauce until well combined.
5. Add the cooked elbow macaroni to the cheese mixture and stir until the pasta is evenly coated.
6. Season with garlic powder, salt, and pepper to taste, then transfer the mac and cheese to a greased baking dish.
7. In a small bowl, mix the breadcrumbs with olive oil, then sprinkle the mixture evenly over the macaroni and cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
9. Remove from the oven and let cool for a few minutes before serving.