Pesto-Havarti Mac and Cheese – Love This Cookbook

Ingredients

• Kosher salt and freshly ground black pepper
• 3 cups whole-wheat elbow macaroni (orecchiette will also work well)
• 4 Tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (at room temperature)
• 2 cups shredded Havarti or mozzarella cheese (I used a mixture)
• 3 Tablespoons Spinach-Basil Pesto (recipe follows) or store bought sauce
• 4 cups packed spinach leaves
• 2 cups packed fresh basil leaves
• 1/2 cup extra-virgin olive oil (or more for thinner pasta)
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons fresh lemon juice (1 large lemon)
• 2 garlic cloves peeled
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper (plus more to taste)