Pesto Chicken Pasta Recipe (Instant Pot)

Pesto chicken pasta is quick and easy but doesn’t skimp out on flavor! Make this one pot meal in 20 minutes with simple, fresh ingredients.

Tender bites of meat, perfectly cooked noodles, and a creamy sauce ‌create a dish that boasts a beautiful symphony of Italian flavors.

Whip out this recipe for dinner on a busy weeknight or make a meatless version as a side dish for any of your grilled favorites.

Check out my other instant pot recipes, including savory pork chops with gravy and extra creamy mac and cheese!

Or, try some different takes on pesto chicken pasta like this chilled potluck pleaser or one that includes tortellini and tomatoes.

Pesto Chicken Pasta - Ingredient Notes

• Noodles - Use any long, thin variety like spaghetti, fettuccine, or angel hair.
• Poultry - I like to use tenders to cut down on prep time. Feel free to substitute boneless, skinless breast or thigh meat if you prefer.
• Basil pesto - The classic herbal flavors really shine in this dish, but a sun-dried tomato version would also be delicious. Our homemade Basil Pesto is amazing in this recipe.
  
• Water - Don’t forget this! It’s absolutely crucial to ensure that both the meat and spaghetti are thoroughly cooked.
• Bullion cubes - These really enhance the other herb flavors in the dish. If you prefer, replace these and the water with broth or stock instead.
  

Serving Suggestions
This chicken pesto pasta ‌can be a bit heavy, so pair it with lighter sides like green salad, roasted veggies, or seasonal fruit.

It’s also delicious with focaccia or your favorite crusty bread for soaking up any extra sauce!

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌ ‌

• Instant Pot - This is the one I use, but any electric pressure cooker will work for this pesto pasta chicken recipe.
• Box Grater - As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
• Heat resistant spoon or spatula - Perfect for cooking, stirring, and serving.

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌

Can I make this pesto pasta chicken recipe on the stovetop instead?
Absolutely! To do this, you will need to cook the noodles and sauce separately.

1. Boil spaghetti in a large pot of salted water. Drain and set aside when done.
2. Meanwhile, melt the butter in a large pan over medium heat. Saute the meat with salt and bullion cubes until it is no longer pink.
3. Stir in the half and half and cream cheese until the mixture starts to thicken.
4. Add the cheese and pesto, then continue stirring until melted and smooth.
5. Pour the sauce over the noodles, garnish, and enjoy!

How long will chicken pesto pasta last in the refrigerator?
Leftovers will stay fresh in a sealed container for up to one week.

Reheat on the stove or in the microwave with a splash of milk and extra cheese as needed. Be sure to stir frequently to ensure it is evenly heated throughout.

Can I use homemade pesto for chicken pasta?
Of course! If you don’t have your own recipe, simply combine the following ingredients in a blender or food processor and blend until smooth.

• fresh basil
• pine nuts
• Parmesan cheese
• olive oil
• lemon juice
• garlic
• sea salt
  

Enjoy!

With love from our simple kitchen to yours. 

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MORE INSTANT POT RECIPES
Instant Pot Chicken and Rice 
Instant Pot Chicken and Mushrooms
Instant Pot Pork Chops and Gravy
Instant Pot Corn on the Cob 

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Yield: 4-6

Author: Donna Elick

Pesto Chicken Pasta Recipe (Instant Pot)

Pesto chicken pasta is quick and easy but doesn’t skimp out on flavor! Make this one pot meal in 20 minutes with simple, fresh ingredients.

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Ingredients

• 8 ounces chicken tenderloin, cut into 1” cubes
• 16 ounces uncooked spaghetti
• 8 ounces cream cheese, cut into 1” cubes
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup half and half
• 3 tablespoons butter
• 2 chicken bouillon cubes
• 1 teaspoon flaky sea salt
• 1 cup basil pesto (use our homemade pesto)
  
• 4 cups water

Instructions

1. Using the sauté function on your instant pot, melt your butter.
2. Add the water, half and half, salt, and chicken bouillon cubes to the melted butter and give a quick stir.
3. To your water mixture, add your pasta, cubed chicken, and cubed cream cheese. Gently mix/push down on these ingredients until they are fully submerged in the liquid.
4. Place the lid on your pressure cooker and pressure cook your pasta mixture on high for 6 minutes.
5. Perform a quick release.
6. Once your quick release is finished, open your instant pot and add your mozzarella cheese, parmesan cheese, and pesto. Stir until homogeneous.
7. Garnish your pasta with extra salt, some olive oil, or some fresh basil, serve, and enjoy!

https://www.theslowroasteditalian.com/2021/07/pesto-chicken-pasta-recipe-instant-pot.html

Recipe developed by Donna Elick for The Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published July 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Lemon Chicken Bites Recipe (Air Fryer)

This chicken bites recipe is so easy, it’s sure to become a new favorite! Marinate the meat, cook it in the air fryer, and it’s ready to go!

A few fresh ingredients and a handful of spices are all you need to make these air fryer chicken bites.

Serve them for a simple weeknight dinner or cook a larger amount in batches to feed a crowd.

They are so tender and delicious that you could easily serve them as a party appetizer as well!

Looking for more lemon chicken recipes? You will love my crispy air fryer wings or this easy skillet with summer veggies.

Air Fryer Chicken Bites Recipe - Tips and Tricks

• Use fresh lemons. Bottled juice may be easier, but it doesn’t have that same great flavor that you get from fresh fruit.
• Discard leftover marinade. Since it will be mixed with raw poultry, it cannot be reused for food safety reasons. If you want extra sauce to drizzle over the top, you will need to boil it in a saucepan first.
• Prefer darker meat? Feel free to use boneless, skinless thighs instead. You will need 6 to 8 pieces for this chicken bites recipe, depending on their size.
• Tip for easier juicing: Roll the citrus back and forth on a solid surface while pressing down with the palm of your hand. Or, toss them in the microwave whole and heat for 10 to 15 seconds.

Serving Suggestions
Pair this lemon chicken bites recipe with any number of simple sides. Rice, rosemary potatoes, or crispy cauliflower would all be delicious!

If you’re more in a snacking mood, try these homemade sweet potato chips with a chipotle lime dipping sauce. Or, toss the meat into a pasta salad or over a bed of greens with your favorite dressing.

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌ ‌

• Air Fryer - Different brands and sizes will require different cooking times, so be familiar with your model and make adjustments as needed.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Citrus Juicer - This gets every last drop out, which means juicing lemons is so much easier.
• Heat resistant spoon or spatula - Perfect for both stirring and serving!

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌

Can I cook this chicken bites recipe in the oven instead?
Yes! Dump the whole bag - meat and marinade - into a greased 9x13 baking dish and pop it into a preheated oven.

I recommend baking lemon chicken at 425°F for 16 to 18 minutes or until cooked through. Give everything a good stir about halfway through so it browns on all sides.

How many lemons will I need to get ¼ cup of juice?
You will need 2 to 3, depending on how large they are. Be sure to follow the tips above to get the most liquid out of each one!

Can I make this without lemon juice?
Yes, but you will need to replace it with another type of acid like lime or orange juice.

Vinegar is another common citrus substitute, but you will lose a lot of the flavor in the dish. Opt for apple cider vinegar if you must, or grab a bottle of your favorite white wine instead.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

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MORE AIR FRYER CHICKEN RECIPES
Air Fryer Chicken Legs  

Air Fryer Chicken Breasts (Boneless)
Air Fryer Lemon Pepper Wings 

Air Fryer Chicken Nuggets

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Yield: 4

Author: Donna Elick

Lemon Chicken Bites Recipe (Air Fryer)

This chicken bites recipe is so easy, it’s sure to become a new favorite! Marinate the meat, cook it in the air fryer, and it’s ready to go!

Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M

Ingredients

• 3 chicken breasts, cut into bite-size pieces
• 1/4 cup oil
• 1/4 cup lemon juice
• 2 tablespoons garlic, minced
• 1 tablespoon fresh parsley, minced
• 2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Place all the ingredients into a gallon-size zip-top bag. Shake the bag until the chicken is well coated, place in the fridge for 1 hour.
2. Place the chicken into the basket of your air fryer. Turn it on to 400 degrees for 10 minutes; halfway through, stir the chicken. Depending on your air fryer, you might need to a minute or two until the chicken reaches an internal temperature of 165°F.

https://www.theslowroasteditalian.com/2021/07/lemon-chicken-bites-recipe-air-fryer.html

Recipe developed by Donna Elick for The Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published July 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Cherry Pie Cheesecake Salad Recipe

Cherry pie cheesecake salad combines two classic flavors into one rich and creamy dessert. Whip up this recipe today in only 20 minutes!

No-bake desserts are a staple in warmer months, especially when I am trying to keep the house nice and cool!

Whether it’s no churn ice cream, ice box cake, or smores prepared half a dozen different ways, there’s no shortage of options to satisfy those cravings.

If you love this cherry cheesecake recipe, you should try my peach cobbler flavor as well! There’s even a traditional baked version for something a little more impressive looking.

How To Make Cherry Pie Cheesecake Salad

Crush the graham crackers and candy them in the oven with butter and sugar. Cool completely and break into smaller pieces.

Meanwhile, whip up the cream cheese pudding mixture until smooth and fluffy. Gently fold in the cherry filling until evenly distributed throughout, then add the grahams and marshmallows.

Helpful Tips and Tricks

• Save some effort. Instead of using a rolling pin, toss the graham crackers into a food processor and pulse until crushed. It doesn’t need to be a fine crumb, but there shouldn’t be any large pieces.
• Thaw the Cool Whip. It should be soft, not runny, before you add it to the cream cheese. If it is still frozen, it will leave chunks in the mixture and the filling will not fluff up like it should.
• Keep it crunchy. Since the candied grahams will soften in this cherry pie cheesecake salad, add them just before serving. Or, skip mixing them in and sprinkle them over the top instead.

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌ ‌

• Baking Sheet lined with Parchment Paper
• Microwave-Safe Bowl - Not only does it make melting ingredients easier, but you can use it to quickly steam vegetables too!
• Stand mixer or large mixing bowl with hand mixer 
• A sturdy silicone spatula can be used for both scraping and stirring and is easy to clean too!

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌

How can I thaw Cool Whip quickly?
For best results, it should sit in the refrigerator overnight. If you forgot or are short on time, try one of these methods instead:

• Let it float in a bowl of cool water for 30 to 45 minutes.
• Use the defrost setting on your microwave in 20 second bursts. Keep a close eye on it so it doesn’t become too soft and stir each time.

Can I make cherry pie cheesecake salad ahead of time?
While this will keep for up to 2 days in the refrigerator in a sealed container, I would recommend serving it freshly made to guests.

However, the candied grahams can be stored in a dry, airtight container once fully cooled for several days.

What is a good serving size?
I find about ½ cup to be the perfect amount - this dessert is rich and delicious!

Can I use real whipped cream in this cherry cheesecake recipe?
Unfortunately, no. Typically it is fine in my other cheesecake salad recipes, but the cream will curdle when the cherry pie filling is added in this case.

If you prefer fresh whipped cream, you could use real cherries instead of the canned filling.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

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MORE CHEESECAKE SALAD RECIPES
Lemon Berry Cheesecake Salad
Millionaire Cheesecake Salad 
Banana Split Cheesecake Salad
Pina Colada Cheesecake Salad

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Yield: 5 cups

Author: Donna Elick

Cherry Pie Cheesecake Salad Recipe

Cherry pie cheesecake salad combines two classic flavors into one rich and creamy dessert. Whip up this recipe today in only 20 minutes!

Prep time: 20 MinTotal time: 20 Min

Ingredients

• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter
• 4 teaspoons vanilla extract, divided
• 9 graham cracker sheets (1 sleeve), crushed
• 2 teaspoons granulated sugar
• 8 ounce cream cheese, softened
• 16 ounce container of frozen whipped topping (Cool Whip), thawed
• 1/3 cup powdered sugar
• 3.4 ounce package of instant cheesecake pudding mix (unprepared)
• 21 ounce can cherry pie filling
• 10 oounce package miniature marshmallows

Instructions

1. Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.
2. In a medium mixing bowl, add brown sugar and butter, cut into pieces. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. (this took 1 minute total in my microwave)
3. Place graham cracker sheets in a ziploc bag and crush with a mallet or rolling pin.
4. When sugar, butter mixture comes out of the microwave, stir in 1 teaspoon of vanilla extract. Add the graham cracker pieces and stir until fully coated.
5. Transfer the graham cracker mixture to the prepared sheet pan and sprinkle with granulated sugar.
6. Bake for 10 -12 minutes, stirring halfway through baking.
7. Remove candied graham crackers from the oven and allow to cool completely. Break apart into pieces.
8. In a large mixing bowl, beat softened cream cheese and remaining 3 teaspoons of vanilla extract until fluffy.
9. Add the entire tub of whipped topping and beat until combined.
10. Add in the powdered sugar and cheesecake pudding mix and beat again until smooth.
11. Fold in the cherry pie filling until mixture is evenly stirred.
12. Add in miniature marshmallows and cooled graham cracker pieces and stir gently.
13. Transfer mixture to a serving bowl and serve immediately.

https://www.theslowroasteditalian.com/2021/07/cherry-pie-cheesecake-salad-recipe.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published July 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

3-Ingredient Orange Creamsicle Shake + Video

Orange creamsicle shakes are sweet, refreshing, and will fill you with nostalgia. Blend these up in minutes with a few simple ingredients!

Transform your favorite childhood treat into a creamy, dreamy drink. Each glass packs a punch of flavor but contains less sugar and fewer calories than many other recipes.

Plus, this recipe creates four servings so there’s plenty to go around.

If you love this creamy orange shake, try my mandarin cheesecake salad - it also tastes like a dreamsicle!

I’ve also got a delicious rice pudding recipe that’s a great way to use up the leftover creamer from this one.

Feeling boozy? Check out these adorable jello shots or a sweet cocktail that puts a raspberry twist on your childhood push pops.

Orange Creamsicle Shake - Tips and Tricks

• Easy prep. Freeze multiple batches of juice so you always have some on hand. Store the solid cubes in a large ziploc bag and use within 6 months for best results.
• Don’t forget the whipped cream! This is what gives it that classic orange creamsicle flavor. Either a spray can or a tub of Cool Whip will work, or whip up a quick batch of my homemade recipe.
• Make it more vibrant. Add two to three drops of food coloring and slowly increase the amount as needed until it reaches the desired hue.
• Short on time? You can pour in the juice as a liquid and use 2 cups of regular ice cubes instead. Just be aware that the overall flavor will be more mild.

Topping Ideas
A few slices of fresh fruit are a simple and pretty garnish for your orange creamsicle shake, and you can’t go wrong with a maraschino cherry on top!

Sprinkles make everything more fun, and you can use regular jimmies or some sanding sugar to give it a little sparkle.

Kitchen Tools You Will Need

• Blender - Any brand will do, but this high powered one is my favorite. I use it for ice cream, smoothies, soups, my famous tomato sauce, and clearly this orange shake!
• Ice Cube Tray - Each well (one cube) typically holds about 1 ounce of liquid, so you’ll need a tray that makes 16 cubes. 

FAQ - Common Recipe Questions

Can I double this orange shake recipe?
Easily increase the amounts for a larger group or reduce them by half if it’s just the two of you.

Depending on the size of your blender, you may need to work in batches to ensure everything is thoroughly combined.

How do I make this orange creamsicle shake without the creamer?
You can create a DIY version by combining 1 cup half and half with ¼ cup powdered sugar and 1 tablespoon vanilla extract.

Can I make a different flavor instead?
Sure! Just swap out the juice with whichever other flavor you’re in the mood for. Pineapple, mango, or a tropical blend would be especially delicious.

Or, try frozen strawberries or raspberries instead of juicy ice cubes.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

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MORE SHAKE RECIPES
Dreamy Strawberries and Cream Shake
Shamrock Shake
Sweet Blueberry Banana Smoothie
Brownies and Cream Iced Coffee Shake

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Video: 3-Ingredient Orange Creamsicle Shake

To see us make these from start to finish, watch the video at the top of this post.

Yield: 4

Author: Donna Elick

3-Ingredient Orange Creamsicle Shake + Video

Orange creamsicle shakes are sweet, refreshing, and will fill you with nostalgia. Blend these up in minutes with a few simple ingredients!

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 1 cup French vanilla creamer (liquid creamer)
• 2 cups store bought orange juice, frozen into ice cubes
• whipped cream
• fresh orange slices, optional

Instructions

1. Combine creamer and orange juice cubes in a blender, use pusher or scrape down sides until mixture is of shake consistency. Add additional creamer or milk if you need to thin it out more.
2. Pour about 3 ounces of shake into the bottom of an 8 ounce glass. Add a dollop of whipped cream. Add about 3 ounces more of shake, and then add another dollop of whipped cream. Give shake a light stir to swirl whipped cream and shake. Add 2 ounces of shake and top off with a dollop of whipped cream and a fresh orange slice.
3. Repeat until all glasses are filled.
4. Serve and enjoy!

DONNA'S NOTES

1. If you would like your shakes to appear more orange, add a few drops of orange food coloring.
2. If you don't have time to freeze the orange juice, you can use 2 cups of ice cubes in your mixture. Be aware that the flavor will be milder due to the addition of ice.
3. If you need to substitute the creamer you can use 1 cup half and half, 1/4 cup powdered sugar and 1 tablespoon vanilla extract.

https://www.theslowroasteditalian.com/2015/03/dreamy-orange-creamsicle-shake-recipe.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Originally published March 2015, updated and republished July 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Cracker Barrel Mac and Cheese

Cracker Barrel mac and cheese is incredibly delicious, comforting, and easy to make with just 6 ingredients. Enjoy a restaurant-quality dish at home.

Perfectly cooked macaroni with a creamy white cheese sauce is bound to be a new family favorite, and it only takes minimal effort.

If you love this recipe, be sure to try our beer bacon mac and cheese, it’s super cheesy and will have your taste buds singing! Another favorite is lazy day mac and cheese. It’s ready to serve in just 15 minutes!

If you can’t get enough mac and cheese, try out our instant pot version. It doesn’t get much easier than this.

Love recreating copycat recipes? You are in luck because we have many to choose from.

How To Make Cracker Barrel Mac And Cheese

With a few simple steps, you’ll be ready to dive into a bowl piled high with homemade mac and cheese.

Prepare the macaroni noodles. While the noodles are cooking, get the creamy sauce ready. Once it’s thickened, add in the grated cheese.

Stir the noodles into the sauce and pour into a cast iron skillet or casserole dish. Top with cheese and broil until it’s melted and bubbly. For a pop of color, sprinkle with fresh parsley and serve.

Helpful Tips and Tricks

• Season the pasta. The key to delicious macaroni is to season it with one tablespoon of salt per quart of water. The noodles absorb some of the salty water to give it the ultimate flavor.
  
• Grate the cheese. While you can buy pre-shredded, the texture and flavor are going to be so much better if you do it yourself.
  
  
• Want thicker sauce? No problem, use milk with high fat content or use half of the required amount. It will be thicker, but not overwhelmingly thick.
  
  
• Broiling is optional! Broiling is going to give you browned cheese that not only adds texture but flavor as well. Or, if you are in a hurry, add the extra cheese to the pan, stir and serve.
  
  
• Add the milk slowly. To prevent clumps, it’s vital to add the milk into the flour mixture slowly and stir often. This will create a smooth and creamy texture.

Kitchen Tools You Will Need

• Box Grater - Choose between coarse, fine, or medium cheese shreds. Fast and easy to use!
  
• Large Pot - This pot is large enough to easily double the batch.
  
  
• Strainer - I love this strainer because it’s simple to use, and cleanup is a breeze.

FAQ - Common Recipe Questions

Can I use different cheese?
While you could swap the cheese, we feel like using colby-jack gives you the closest authentic Cracker Barrel mac and cheese result.

Why is my sauce burning in the pot?
The sauce needs to be stirred frequently to prevent burning. The best way to prevent sticking is by using a wooden spatula. Scrape the bottom of the pot as you are stirring, and you shouldn’t have any trouble with burning.

How do you store leftovers?
Keep leftovers in an airtight container in the fridge, and it will last 5-6 days.

What’s the best way to reheat Cracker Barrel macaroni and cheese?
Place the leftovers in a cast-iron skillet or casserole dish and cover. Heat in the oven until it’s heated all the way through, about 10-15 minutes.

Enjoy!

With love from our simple kitchen to yours.

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

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MORE CRACKER BARREL COPYCAT RECIPES
Cracker Barrel Chicken and Dumplings
Cracker Barrel Meatloaf
Cracker Barrel Coca Cola Cake
Cracker Barrel Hash Brown Casserole

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Yield: 6

Author: Donna Elick

Cracker Barrel Mac and Cheese

Cracker Barrel mac and cheese is incredibly delicious, comforting, and easy to make with just 6 ingredients. Enjoy a restaurant-quality dish at home.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 2 cups uncooked large elbow macaroni
• Freshly cracked pepper and sea salt (to taste)
• 1/4 cup (1/2 stick) salted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (whole or 2%)
• 3 cups grated Colby-Jack cheese, divided
• Parsley for garnish

Instructions

1. Cook the macaroni noodles according to the package instructions. Be sure to salt the water to season the pasta. When the pasta is cook, drain.
2. Meanwhile, In a medium saucepan, melt butter over medium heat. Add flour and a pinch of salt and pepper to the melted butter and cook for 1-2 minutes until smooth.
3. Adding just a couple tablespoons at a time, slowly pour the milk into the pan, whisking constantly. After the first few additions of milk, the flour mixture will turn into a paste. Continue whisking and adding the milk until a smooth sauce has formed.
4. Whisking continuously, cook the white sauce over medium heat until it begins to thicken. It is important to stir the mixture while waiting for it to thicken to keep the milk from sticking and burning to the bottom of the pan.
5. Once the white sauce has thickened, add 2 ½ cups of the grated cheese, whisking in one handful of cheese at a time.
6. When the sauce is smooth, stir the cooked macaroni into the cheese sauce.
7. Transfer the macaroni and cheese to a cast iron pan or casserole dish.
8. Sprinkle the remaining ½ cup of cheese over the top of the mixture.
9. Broil in the oven for 3-4 minutes or until the cheese is melted and begins to brown. 
10. Sprinkle with chopped parsley and serve immediately.

https://www.theslowroasteditalian.com/2021/07/cracker-barrel-mac-and-cheese.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published July 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.