📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This prevents sticking and ensures easy cleanup. I once forgot to grease the dish and spent an hour scrubbing – learn from my mistake!
2. Cook the pasta: In a large pot, bring salted water to a boil. Add the macaroni pasta and cook according to package directions until al dente. Overcooked pasta will become mushy, and nobody wants that. I usually set a timer just a minute or two before the recommended time to check for the perfect doneness.
3. Drain the pasta: Once the pasta is cooked, drain it in a colander and set aside. Don’t rinse it! Rinsing removes the starches that help the sauce cling to the pasta.
4. Prepare the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth. This creates a roux, which thickens the sauce. Cook for about 1-2 minutes, stirring constantly. The mixture should be smooth and golden.
5. Add milk and cream: Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Continue stirring until the mixture is smooth and starts to thicken. It should coat the back of a spoon.
6. Incorporate cheese: Reduce the heat to low. Add the grated Parmesan cheese and Gruyere cheese, stirring until melted and smooth. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust the seasonings as needed. This is where the magic happens!
7. Combine pasta and sauce: Add the cooked macaroni pasta to the cheese sauce and stir until well coated. Make sure every noodle is swimming in cheesy goodness.
8. Add pesto: Stir in the pesto until evenly distributed throughout the mac and cheese. The pesto adds a burst of fresh, herby flavor that complements the rich cheese sauce perfectly.
9. Transfer to baking dish: Pour the mac and cheese mixture into the prepared baking dish and spread it evenly.
10. Top with breadcrumbs (optional): In a small bowl, combine the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the mac and cheese. This adds a delightful crunch to the final dish.
11. Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly. Keep an eye on it to prevent burning. Sometimes, I like to broil it for the last minute to get an extra crispy top.
12. Let it rest: Remove from the oven and let it rest for a few minutes before serving. This allows the sauce to thicken slightly. Serve hot and enjoy your Pesto Parmesan Mac Delight!