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Cook the elbow macaroni in a large pot of boiling salted water until al dente, about 8 minutes. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1 minute.
Gradually whisk in the whole milk, bringing the mixture to a simmer. Cook until the sauce thickens, about 3 to 4 minutes.
Add the softened cream cheese to the sauce, whisking until smooth. Stir in the shredded cheddar cheese and grated parmesan cheese until melted and well combined.
Remove the saucepan from heat. Stir in the pesto, salt, and ground black pepper.
Combine the cheese sauce with the cooked macaroni, ensuring the pasta is well coated. Serve hot.

Cook the elbow macaroni in a large pot of boiling salted water until al dente, about 8 minutes. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1 minute.
Gradually whisk in the whole milk, bringing the mixture to a simmer. Cook until the sauce thickens, about 3 to 4 minutes.
Add the softened cream cheese to the sauce, whisking until smooth. Stir in the shredded cheddar cheese and grated parmesan cheese until melted and well combined.
Remove the saucepan from heat. Stir in the pesto, salt, and ground black pepper.
Combine the cheese sauce with the cooked macaroni, ensuring the pasta is well coated. Serve hot.