Pesto Mac & Cheese

Mac and cheese is sooo easy to make from scratch. And it's so easy to change it up! You can do a plain cheese sauce, add some cayenne and paprika for some spice, or add garlic and herbs for something more sophisticated. Add chicken and veggies or just veggies or add nothing! Once you know the ratios for a basic white sauce, the possibilities are endless. Monday nights I try to do a meatless meal for dinner. I had planned to make biscuits and fruit and veggie smoothies but we were prepping for the blizzard Tuesday and it was cold and the wind was howling and all I could think about was a bowl of warm, gooey, mac and cheese. I had some pesto in the freezer and thought it would be really delicious in the mac and cheese so I just went for it! It was REALLY delicious!

Ingredients:
2 T butter
2 T flour
2 c milk
1/3-1/2 c prepared pesto (I was just eye balling as I went along, so just make sure you're tasting as you go along, but you could add as much pesto as you want!)
2 c shredded cheddar (I like my mac and cheese really cheesy so feel free to use less if you want)
Salt and pepper to taste
10 oz small pasta (shells, elbows, etc.) cooked to package directions

In a large sauce pan, melt the butter over medium heat. Whisk in the flour and let cook for about 30 seconds. Slowly pour in the milk, whisking constantly to prevent lumps. Add your pesto and stir well to combine. Add the cheese and turn off the heat. Stir until the cheese is melted. Season to taste. Pour sauce over cooked noodles.