One Pot Lemon Pesto Macaroni and Cheese
When I tell you this may quite possibly be the easiest one pot meal you’re ever going to make, I’m not being dramatic. This takes all of 5 minutes to put together and then it fully cooks in the oven. After you put it in the oven, it’s completely hands off until it’s done. I honestly don’t think it could get any easier. And the flavor?! It’s incredibly creamy, rich, and is brightened up by the lemon zest. I’m going to be completely honest with you here, you’re going to see a lot of versions of this in future recipes because my life was pretty much changed by how easy this is :).
Entertaining tips:
Since this is so easy to put together and bake, you really can put it together right before you want to bake it. If you’re shredding a block of cheese, do that ahead of time and store in a baggie in the fridge.
Make any of these along side for the perfect spring dinner menu.
Recipe
Serves 4-6
Ingredients:
1lb short cut pasta
1 cup milk (I used reduced fat but any will work)
1 cup half and half
2 cups water
8oz marscapone cheese
3 cups shredded monterey jack (I prefer buying the cheese whole and shredding it myself but you can absolutely use pre-shredded)
1 stick cold butter, cut into 8 slices
1/4 cup pesto + 1 Tbsp to drizzle on top
1 tsp salt
1/4 tsp black pepper
1 tsp lemon zest
Directions:
Pre-heat oven to 350 degrees.
Spray a 9x13 baking dish with non-stick spray
Pour uncooked pasta into dish.
Sprinkle Monterey Jack cheese all over the top.
Pour milk, half and half, and water over pasta and cheese.
Dollop mascarpone cheese and pesto over top of cheese.
Place slices of butter on top of everything else.
Sprinkle with salt and pepper.
Transfer to the oven and bake for 45-50 minutes. Check on it after about 35 minutes to make sure it looks good. You can also give it a stir at this point but not necessary.
Once it’s ready, remove from oven and top with the lemon zest.
Stir it with a spoon so everything incorporated.
Serve warm and enjoy!
