white cheddar and arugula pesto mac and cheese

prep time:  tbd
cook time  30 - 35 minutes
servings:  4 - 6

arugula pesto:
4 cups arugula
1/3 cup asiago cheese
3 garlic cloves
1/4 cup olive oil

macaroni ingredients:
4 cups uncooked whole wheat pasta
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/4 cup heavy cream
10 ounces freshly grated white cheddar cheese + more for topping
pinch of nutmeg
salt
pepper
1/3 cup arugula pesto
1/3 cup panko bread crumbs

arugula pesto:
1.  in a food processor, combine garlic, arugula and cheese.  pulse until combined.  stream in olive oil a tablespoon at a time until the pesto becomes smooth.

macaroni steps:
1.  preheat oven to 400 degrees.  bring water to a boil and cook pasta according to directions.

2.  while pasta is cooking, heat butter in a saucepan over medium heat. once sizzling, add flour and whisk until smooth to create a roux. cook for 2-3 minutes, until golden and has a nutty aroma. add milk and cream, bring to a boil while constantly whisking. reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. add nutmeg, then taste and season with salt and pepper as desired.

3.  add pasta to a baking dish and pour cheese sauce over top.  stir to distribute sauce, then stir in pesto. top with additional grated cheese and breadcrumbs. bake for 30-35 minutes, or until top is golden and bubbly.

- how sweet eats