Creamy Stovetop Pesto Mac and Cheese with Bacon & Smoked Gouda: A Taste of Summer

This creamy stovetop Pesto Mac and Cheese, featuring crispy bacon, sweet cherry tomatoes, aromatic basil pesto, nutty smoked gouda, and sharp cheddar cheese, is the epitome of craveable comfort food. Every forkful delivers a rich, cheesy, and garlicky explosion of flavor that tastes like summer itself. Best of all, this delightful dish can be ready from prep to plate in under an hour, without even needing to turn on your oven!

One of the true joys of summer, for many home cooks, is the abundance of fresh, local produce available at farmer’s markets. In vibrant cities like Pittsburgh, these markets offer a treasure trove of seasonal delights, inspiring countless culinary adventures. My personal favorites to pick up are vibrant heirloom tomatoes, freshly baked crusty sourdough bread, and fragrant bunches of basil. These ingredients often become the stars of dishes like a refreshing panzanella salad and a comforting bowl of homemade tomato soup.

And what to do with any extra fresh basil? Transform it into a batch of incredible homemade basil pesto! This vibrant green sauce then becomes the secret ingredient for tonight’s dinner: a truly unforgettable Pesto Mac and Cheese. This isn’t just any macaroni and cheese; it’s a gourmet experience designed for two (though easily scalable for more!). It expertly combines the savory crunch of bacon, the smoky depth of gouda cheese, and the bright, herbaceous notes of basil pesto, all tossed with fresh cherry tomatoes for a delightful burst of acidity and sweetness.

This dish is the perfect blend of creamy indulgence and fresh, vibrant flavors. It’s deeply comforting yet light enough to enjoy during warmer months, making it a fantastic celebration of summer’s bounty. While you can certainly whip up pesto mac and cheese any time of year, summer truly is when fresh herbs are at their peak and most readily available at local markets. If you’re passionate about fresh ingredients and have the space, consider growing your own basil plant – it’s often more cost-effective and ensures the freshest pesto possible in the long run.

However, let’s be realistic: sometimes life calls for a shortcut! If you find yourself short on time or fresh basil, feel free to use a good quality store-bought jarred pesto. There’s no judgment here – sometimes we all need a little help in the kitchen to get a delicious meal on the table. The absolute best part? This entire pesto mac and cheese recipe comes together incredibly fast, taking less than an hour from start to finish. And since it’s entirely made on the stovetop, you won’t have to worry about heating up your kitchen with a hot oven, making it ideal for those warm summer evenings.

What Exactly is Pesto? Unpacking This Flavorful Italian Sauce

Pesto is a classic Italian sauce, traditionally originating from Genoa in the Liguria region of Italy. The word “pesto” itself comes from the Italian word “pestare,” meaning “to crush” or “to pound,” referring to the traditional method of preparing it with a mortar and pestle. The most widely recognized version, Pesto alla Genovese, is a vibrant green sauce typically made from a few simple, high-quality ingredients: fresh basil leaves, grated hard cheese (usually Parmigiano-Reggiano and Pecorino Sardo), pine nuts, garlic, and extra virgin olive oil. These ingredients are traditionally pounded together, or more commonly today, blended in a food processor until a smooth, aromatic paste is formed.

While basil pesto is undoubtedly the most traditional and popular choice, the world of pesto is surprisingly versatile. You can easily experiment by swapping out the main herb or adding other unique ingredients to create new flavor profiles. For instance, you might encounter broccoli pesto for a more earthy twist, or sun-dried tomato pesto for a richer, sweeter sauce. For our indulgent Pesto Mac and Cheese, we’re sticking with the beloved traditional basil pesto, but the preparation and integration steps remain consistent no matter which pesto variety you choose.

If you find yourself with extra pesto after making this delicious mac and cheese, don’t let it go to waste! Pesto is incredibly versatile and can elevate many other dishes. Use it to make a zesty pesto dip for your crudités or crackers, spread it on sandwiches, toss it with roasted vegetables, or even incorporate it into juicy pesto burgers for a fresh twist on a classic. It’s a fantastic way to add a burst of herbaceous flavor to almost any meal.

Essential Ingredients for Your Perfect Pesto Mac and Cheese

Crafting the perfect creamy, flavorful Pesto Mac and Cheese begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that irresistible taste:

Elbow Macaroni: This classic curved pasta shape is the traditional choice for macaroni and cheese, as its nooks and crannies perfectly capture and hold the creamy cheese sauce. However, feel free to get creative! Other shapes like cavatappi (corkscrews), medium shells, or even orecchiette work wonderfully to scoop up all that cheesy goodness. Remember to cook your pasta to al dente according to package instructions, as it will continue to soften slightly when mixed with the hot sauce.
Bacon: More than just a delicious crispy topping, bacon plays a dual role in this recipe. First, it adds a delightful salty crunch and savory depth to your pasta. Second, and crucially, the rendered bacon fat provides the base for your roux, infusing the entire cheese sauce with an incredible smoky flavor. Opt for thick-cut bacon for the best texture and flavor.
Onion: Diced yellow or white onion serves as an aromatic foundation for your sauce. Cooked in the bacon fat, it softens and releases its sweet, pungent flavors, building a complex savory base that elevates the entire dish. Don’t skip this step, as it contributes significantly to the overall depth of flavor.
All-Purpose Flour: This is the key ingredient for creating a classic roux, which acts as the thickening agent for your luscious cheese sauce. When cooked with bacon fat (or butter, if supplementing), the flour loses its raw taste and creates a smooth paste that will perfectly emulsify with the milk, preventing a thin or watery sauce.
Whole Milk: For maximum creaminess and a truly decadent sauce, whole milk is highly recommended. Its higher fat content contributes to a richer mouthfeel and helps create a smoother, more stable emulsion. While you could use half-and-half or even heavy cream for an even richer sauce, whole milk strikes the perfect balance without being overly heavy, allowing the pesto and cheese flavors to shine. Ensure your milk is at room temperature to prevent the sauce from seizing when added to the hot roux.
Smoked Gouda Cheese: This is where a significant part of the magic happens! Smoked gouda offers a unique depth of flavor with its distinctive nutty and subtly smoky notes. It adds a sophisticated twist to traditional mac and cheese. If smoked gouda isn’t your preference or is hard to find, you can substitute it with more sharp cheddar or even a combination of Monterey Jack and regular gouda for a milder profile.
Shredded Cheddar Cheese: A cornerstone of any classic mac and cheese, sharp cheddar brings its unmistakable tangy and savory bite. For the absolute best melt and creaminess, it’s always recommended to grate a block of cheese yourself. Pre-shredded cheeses often contain anti-caking agents like cellulose or potato starch, which can sometimes make your sauce a bit grainy or less smooth. However, don’t let that deter you! Many people successfully use pre-shredded cheese; just be extra patient and stir continuously on low heat to ensure it melts smoothly.
Basil Pesto: The star of the show! Whether you opt for a vibrant homemade basil pesto for unparalleled freshness and flavor or a good quality store-bought jar for convenience, this ingredient infuses the mac and cheese with its signature garlicky, nutty, and herbaceous notes. The quality of your pesto will significantly impact the final taste, so choose wisely!
Salt (preferably Kosher): Essential for seasoning both your pasta water and your cheese sauce. Proper salting prevents your dish from tasting bland and enhances all the other flavors. Remember, cheese can be salty, so taste and adjust as you go.
Grape or Cherry Tomatoes: These small, sweet tomatoes add a delightful pop of freshness, color, and a touch of acidity that beautifully balances the richness of the cheese sauce and the savory bacon. Halving them allows their sweet juices to mingle with the sauce, creating a brighter, more complex flavor profile.

Step-by-Step Guide: How to Craft Irresistible Pesto Macaroni and Cheese

Creating this delicious Pesto Mac and Cheese on your stovetop is a straightforward process. Follow these detailed steps to ensure a perfectly creamy, flavorful, and comforting meal:

Prepare the Pasta: Bring a large pot of water to a rolling boil. Once boiling, add a generous handful of salt – this is crucial for seasoning the pasta from within and preventing a bland dish. Add the elbow macaroni and cook according to package directions until it’s perfectly al dente. This typically takes about 9-11 minutes. Al dente pasta should be tender but still have a slight bite to it. Drain the cooked pasta into a colander and set aside, reserving about ½ cup of the starchy pasta water in case you need to thin out your sauce later.
Cook the Bacon: While your pasta is cooking, place the bacon slices in a cold, large skillet. Turn the heat to medium. Starting with a cold pan allows the bacon fat to render slowly and evenly, resulting in crispier bacon. Cook on one side until deeply golden and crispy, about 3-4 minutes, then flip and cook the other side for another 2-3 minutes.
Crumble the Bacon and Render Fat: Once crispy, remove the bacon from the skillet and place it on a plate lined with a paper towel to absorb excess grease. Pat off as much grease as you can. Once cool enough to handle, crumble the bacon into small pieces. Leave the flavorful bacon drippings in the skillet – this rendered fat is essential for the next step and will impart a wonderful smoky flavor to your cheese sauce. If there appears to be more than 1 tablespoon of bacon fat, you can drain some out, leaving just enough for the roux.
Sauté the Onion and Start the Roux: Add the diced onion to the skillet with the bacon drippings. Cook over medium heat for about 5 minutes, or until the onion has softened and become translucent, infusing the fat with its sweet aroma. (If you find there isn’t enough bacon grease remaining (less than 1 tablespoon), add a tablespoon of unsalted butter to the skillet with the onion.) Once the onion is soft, stir in the all-purpose flour, making sure to coat the onions evenly. Cook for 1 minute, stirring constantly, to cook out the raw flour taste and form a thick paste (your roux).
Whisk in Milk and Thicken the Sauce: Slowly whisk in the room-temperature whole milk into the roux. Gradually adding the milk while whisking vigorously helps prevent lumps and ensures a smooth sauce. Add the ¼ teaspoon of salt at this stage. Bring the mixture to a gentle boil, then reduce the heat to a simmer and continue to cook, stirring frequently, until the sauce begins to thicken. This usually takes about 2-3 minutes. Remember, the sauce will continue to thicken as it cools and as the cheese is added, so aim for it to be slightly thinner than your desired final consistency at this point.
Melt the Cheeses and Pesto: Remove the skillet from the heat entirely. This is a crucial step to prevent a grainy sauce. Whisk in the shredded smoked gouda, cheddar cheese, and basil pesto until all the cheese has completely melted and the sauce is smooth and creamy. Do not rush this process; stir gently but consistently until everything is incorporated. Taste the sauce and adjust for salt if necessary. If the sauce becomes too thick during this stage, you can thin it out with a little extra warm milk or a splash of the reserved pasta water.
Combine and Serve: Finally, add the drained, cooked pasta, crumbled bacon, and halved cherry tomatoes to the skillet with the cheese sauce. Gently mix everything together until the pasta is evenly coated and all ingredients are well distributed. Serve immediately while warm and enjoy the explosion of flavors!

The sauce will naturally thicken as it cools. If you have leftovers and find the sauce has become too thick upon reheating, simply thin it out with a splash of warm milk or a little water until it reaches your preferred consistency.

Storage Tips: Refrigerate any leftover Pesto Mac and Cheese in an airtight container for up to 4 days. For best results when reheating, gently warm on the stovetop over low heat, adding a splash of milk or water to restore its creamy texture.

Troubleshooting: Why is My Pesto Mac and Cheese Sauce Grainy?

A grainy or separated cheese sauce is a common culinary frustration, but it’s usually preventable. This often occurs when cheese is melted over too high heat or added to a sauce that’s too hot. High heat can cause the proteins in the cheese to seize and the fat to separate from the solids, resulting in a curdled, grainy texture instead of a smooth, emulsified sauce.

To prevent this: Always remove your skillet from the heat before adding the cheese. Stir in the shredded cheese gradually, allowing it to melt slowly and evenly into the warm (but not boiling hot) sauce. Be patient; do not rush the melting process by cranking up the heat. Gentle, continuous stirring will help create a perfectly smooth and luxurious sauce.

If your sauce does become grainy: Don’t despair! You can often salvage it. Try whisking in a small amount of warm milk (never cold, as this can shock the sauce further) or a bit of the reserved starchy pasta water. Whisk continuously and gently over very low heat to try and bring the emulsion back together. Sometimes, adding a tiny pinch of baking soda can also help stabilize the cheese proteins and smooth out the sauce, but use sparingly and taste as you go!

Explore More Mac and Cheese Recipes You’ll Love

If you’ve fallen in love with the vibrant flavors of this Pesto Mac and Cheese, you’re in for a treat! Macaroni and cheese is an endlessly versatile canvas for creativity. Here are some of my other favorite macaroni recipes that offer unique and equally delicious twists on this classic comfort food:

Buffalo Chicken Mac and Cheese: A spicy, cheesy, and utterly satisfying dish that brings the classic flavors of buffalo wings to your favorite pasta.
Pulled Pork Mac and Cheese: Rich, smoky pulled pork mixed into creamy mac and cheese creates a hearty and incredibly flavorful meal.
Alfredo Mac and Cheese: A luxurious fusion of two beloved pasta dishes, combining creamy Alfredo sauce with classic cheddar goodness, often with tender chicken and broccoli.
French Onion Mac and Cheese: Experience the deep, savory flavors of caramelized onions and rich broth, usually topped with Gruyère cheese, in a comforting mac and cheese format.
Beer Mac and Cheese with Kielbasa: A robust and hearty mac and cheese elevated with the malty notes of beer and the savory kick of kielbasa sausage.
Pumpkin Mac and Cheese: A delightful seasonal twist, combining the subtle sweetness of pumpkin with creamy, cheesy pasta, perfect for autumn.

Pesto Mac and Cheese with Bacon & Smoked Gouda

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Indulge in this exquisite stovetop Pesto Mac and Cheese, a perfect blend of rich comfort and fresh, vibrant flavors. Featuring crispy bacon, juicy grape tomatoes, herbaceous basil pesto, creamy smoked gouda, and sharp cheddar cheese, this dish is a culinary journey that evokes the essence of summer. It’s incredibly cheesy, bursting with garlicky goodness, and wonderfully satisfying. Ideal for a quick weeknight dinner or a special meal, it’s ready in under an hour and bound to become a new favorite!

Ingredients

1/2 pound (8 ounces) uncooked elbow macaroni (or similar small pasta shape)
2 slices thick-cut uncooked bacon
1/4 cup diced yellow or white onion
1 tablespoon all-purpose flour
1/4 teaspoon salt (preferably kosher, adjust to taste)
1 cup whole milk, at room temperature
1/2 cup freshly grated smoked gouda cheese
1/2 cup freshly shredded sharp cheddar cheese
1/3 cup basil pesto (homemade or a high-quality store-bought brand)
1 cup halved grape or cherry tomatoes

Instructions

Bring a large pot of water to a rolling boil. Once boiling, generously season the water with salt (like the sea) then add the pasta. Cook according to package directions until al dente, typically about 9-11 minutes. Drain the pasta into a colander, reserving about ½ cup of the starchy pasta water.
While the pasta is cooking, place the bacon slices in a cold large skillet and turn the heat to medium. Cook the bacon on one side until it’s deeply crispy and golden, about 3-4 minutes. Flip and finish cooking the other side for another 2-3 minutes.
Remove the crispy bacon from the skillet and place it on a plate lined with a paper towel; pat off as much excess grease as possible. Once cooled enough to handle, crumble the bacon. Leave approximately 1 tablespoon of the flavorful bacon drippings in the skillet for the roux.
Add the diced onion to the skillet with the bacon drippings. Cook over medium heat for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. (If there isn’t enough bacon grease remaining (less than 1 tablespoon), add 1 tablespoon of unsalted butter).
Stir in the all-purpose flour to coat the onions and cook for 1 minute, stirring constantly, to cook out the raw flour taste and form your roux. Slowly whisk in the room-temperature whole milk until smooth. Add the ¼ teaspoon of salt. Bring the mixture to a gentle boil, then reduce heat and simmer for about 2-3 minutes, stirring, until it begins to thicken. It will thicken further as it cools and cheese is added, so keep it slightly thinner than your desired final consistency.
Remove the skillet from the heat. This is crucial for a smooth sauce! Whisk in the grated smoked gouda, shredded cheddar, and basil pesto until all the cheese is completely melted and the sauce is smooth and creamy. Do not rush this process. Taste the sauce and adjust for salt if needed. If the sauce becomes too thick, whisk in a splash of warm milk or reserved pasta water to thin it out to your desired consistency.
Add the drained cooked pasta, crumbled bacon, and halved grape or cherry tomatoes to the skillet with the sauce. Gently mix everything together until the pasta is thoroughly coated and all ingredients are well combined. Serve your creamy Pesto Mac and Cheese immediately and savor every delicious bite!

Notes

Cheese Options: For the best melt and flavor, always grate your own cheese from a block. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy, even if you melt it slowly.
Reheating Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over low heat, adding a splash of milk or water to help restore its creamy texture.
Pesto Versatility: Have extra homemade basil pesto? Use it to make delightful Pesto Dip for appetizers or vibrant Pesto Burgers for your next cookout! It’s also great tossed with roasted vegetables or spread on toast.
Pasta Alternatives: While elbow macaroni is traditional, feel free to use other small pasta shapes like cavatappi, shells, ditalini, or even penne for a different texture.
Add More Veggies: Want to boost the vegetable content? Stir in some fresh spinach at the end (it will wilt quickly into the hot pasta), or blanched broccoli florets, peas, or chopped bell peppers for extra color and nutrition.
Spice It Up: For a touch of heat, sprinkle in a pinch of red pepper flakes with the onions.

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First published August 27, 2015. Updated and optimized for the ultimate comfort food experience.