Comfort food that feels fancy: that’s what this Pesto Havarti Macaroni delivers. Creamy, cheesy pasta gets a bright herb punch from pesto and a touch of heat from red pepper flakes. Havarti melts into a silky sauce while sharp white cheddar adds a little bite. Peas add pops of sweetness and basil keeps things fresh. This dish comes together quickly and doubles as perfect weeknight fare or an easy centerpiece for casual dinner guests.

Why you’ll love this recipe

This version of Pesto Havarti Macaroni balances rich, velvety cheese sauce with the bright, herby lift of pesto. Havarti is known for its super-smooth melt, creating a luscious base, while sharp white cheddar gives structure and tang. The pesto keeps each forkful lively so the macaroni never feels one-note. It’s simple, comforting, and versatile: make it as a side, a main, or a bake with a crunchy topping.

Ingredients

3 cups (12 ounces) elbow macaroni
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, at room temp (I used almond milk)
1 cup shredded Havarti cheese
1 cup shredded sharp white cheddar cheese
½ teaspoon sea salt, more to taste
Freshly ground black pepper
Generous scoops of Pesto
1 cup frozen peas, thawed
½ cup fresh basil
Pinches of red pepper flakes

Equipment

Large pot for boiling pasta
Colander
Medium saucepan
Whisk and wooden spoon
Cheese grater (if shredding fresh)
Measuring cups and spoons

Taste and texture notes

The base texture is silky and slightly thickened by the flour-butter roux, which allows the cheeses to coat each piece of macaroni. Havarti provides creaminess and a subtle buttery flavor; the sharp white cheddar cuts through with tang. Pesto adds herbal brightness and a little nutty, garlicky depth. Frozen peas bring color, sweet bursts, and a pleasant contrast to the smooth sauce. Finish with basil and a sprinkle of red pepper flakes to lift the dish.

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add 3 cups (12 ounces) elbow macaroni and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
While the pasta cooks, prepare the sauce. In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Stir often so the butter does not brown.
Once the butter is melted and bubbling gently, sprinkle in ¼ cup all-purpose flour. Whisk continuously for about 1 minute to form a smooth roux and to cook out the raw flour taste. The mixture should be bubbling but not darkening.
Slowly pour in 2 cups whole milk, at room temp (or almond milk if you prefer), while whisking constantly. Continue whisking until the mixture is smooth and begins to thicken, about 3 to 5 minutes. If the sauce becomes too thick, thin it with a splash of the reserved pasta water.
Lower the heat to low. Add 1 cup shredded Havarti cheese and 1 cup shredded sharp white cheddar cheese to the sauce in batches, stirring or whisking until each addition melts fully and the sauce is smooth. Keep the heat gentle so the cheeses melt without becoming grainy.
Season the cheese sauce with ½ teaspoon sea salt and a few grinds of freshly ground black pepper. Taste and adjust seasoning as needed, adding a little more salt or pepper to suit your preference.
Stir in generous scoops of Pesto to the cheese sauce. Add according to your taste—start with a couple of tablespoons and increase if you want a bolder herb flavor. Mix thoroughly so the pesto is evenly distributed through the sauce.
Add 1 cup frozen peas that have been thawed and ½ cup fresh basil to the sauce. Stir to combine and heat the peas through. The peas should be warmed but still retain a bright green color and slight bite.
Return the drained pasta to the large pot or transfer the pasta to the saucepan with the sauce. Pour the cheese-pesto sauce over the macaroni and toss gently to coat every piece. If the sauce needs loosening, add a tablespoon or two of the reserved pasta water until you reach the desired consistency.
Finish with pinches of red pepper flakes for a gentle heat. Taste the pasta and add more salt, pepper, pesto, or red pepper flakes as needed to balance the flavors.
Serve the Pesto Havarti Macaroni immediately, garnishing with a few extra basil leaves and an additional pinch of red pepper flakes if desired. Leftovers keep well refrigerated for a couple of days and can be gently reheated on the stovetop with a splash of milk to revive the sauce.

Serving suggestions

Serve this Pesto Havarti Macaroni with a crisp green salad and a squeeze of lemon for contrast, or pair it with roasted vegetables for a fuller plate. It also shines next to simply baked chicken or fish for a balanced, weeknight meal. For a crowd, transfer the finished macaroni to an oven-safe dish, top with breadcrumbs and a few extra shreds of cheddar, and bake at 375°F (190°C) until bubbly and golden on top.

Tips and variations

If you want extra richness, stir a tablespoon of cream cheese into the sauce along with the Havarti and cheddar.
Prefer a nuttier pesto? Toast the pine nuts quickly in a dry skillet before stirring them into the sauce or choose a pesto variety that uses almonds.
Make it gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend and using GF pasta.
For an extra veggie boost, add chopped spinach or sun-dried tomatoes when you add the peas.
Control the heat with the red pepper flakes—start small and increase to taste.

Make-ahead and storage

You can prepare the pasta a day ahead: keep the sauce and cooked pasta stored separately in airtight containers. Reheat together on the stovetop over low heat, stirring in a splash of milk to bring back a creamy texture. Refrigerate leftovers for up to 3 days. Freeze in a freezer-safe container for up to one month; thaw overnight in the refrigerator before reheating.

Final thoughts

This Pesto Havarti Macaroni is an easy way to elevate weeknight pasta with bright, herbal flavor and a decadent, silky cheese sauce. It’s adaptable, quick to pull together, and hits the comfort-food sweet spot while tasting fresh and lively. Keep pesto on hand, and this will become one of those go-to dishes you make again and again.

Pesto Havarti Macaroni

Creamy macaroni tossed with Havarti and sharp cheddar, finished with pesto, basil, peas, and red pepper flakes.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

3 cups elbow macaroni about 12 ounces
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk at room temperature (almond milk can be used)
1 cup Havarti cheese shredded
1 cup sharp white cheddar cheese shredded
1/2 teaspoon sea salt more to taste
freshly ground black pepper to taste
pesto generous scoops, to serve
1 cup frozen peas thawed
1/2 cup fresh basil
red pepper flakes pinches, to taste

Equipment

Large Pot
Colander
Large saucepan
Whisk
Measuring cups and spoons
Spatula or wooden spoon

Method

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package directions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Lower the heat and whisk in the flour to form a smooth paste (roux).
Slowly add the milk while whisking to dissolve the roux; increase heat to medium and whisk until the sauce thickens, about 2 minutes.
Stir in the shredded Havarti and sharp white cheddar and 1/2 teaspoon sea salt; continue stirring until the cheese has fully melted and the sauce is smooth. Season with freshly ground black pepper to taste.
Add the cooked pasta to the cheese sauce and stir to combine, heating just until the pasta is warmed through.
Fold in the thawed peas and most of the fresh basil, reserving a little basil for garnish if desired.
Serve with generous dollops of pesto and a sprinkle of red pepper flakes and remaining basil.