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Pesto Mac & Cheese

An image of prepared Pesto Mac & Cheese made with cavatappi pasta, Prego® Creamy Parmesan Pesto Sauce, Parmesan and white Cheddar cheese.
  • prep time: 20 min
  • total time: 45 min
  • serves: 6 people
  • calories: 403 1 serving

Pesto and mac and cheese go together like spaghetti and meatballs- who knew?  This Pesto Mac & Cheese has a secret ingredient- creamy Parmesan pesto sauce, that brings another cheesy, herby layer of flavor.  This recipe is also easier, since you don't have to make a cream sauce from scratch.  Just toss cooked pasta with the creamy Parmesan pesto sauce and some Cheddar cheese and spoon into a baking dish.  Top with a mixture of Parmesan and panko and bake until hot and bubbling and the topping is crisp and golden brown.


  • 8 ounces uncooked cavatappi pasta 
  • 1/4 cup seasoned panko bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon olive oil
  • 1 jar (14.5 ounces) Prego® Creamy Parmesan Pesto Sauce
  • 2 cups shredded white Cheddar cheese (about 8 ounces)


  • Step 1

    Cook and drain the pasta according to the package directions.  While the pasta is cooking, heat the oven to 400°F.  Stir the panko, Parmesan cheese and oil in a small bowl.

  • Step 2

    Spray a shallow 2-quart baking dish with cooking spray.  Place the cooked pasta into a large bowl.  Add the sauce and cheese and toss to coat.  Spoon the mixture into the baking dish.  Sprinkle with the panko mixture.

  • Step 3

    Bake for 25 minutes or until hot and the panko mixture is golden brown.

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Made With

Calories 403
Total Fat 22 g
Sat. Fat 10.6 g
Trans Fat 0 g
Cholesterol 69 mg
Sodium 760 mg
Total Carb 33 g
Dietary Fiber 1 g
Sugar 2 g
Protein 16 g
Vitamin D 1 %DV
Calcium 26 %DV
Iron 9 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.