5-Cheese Pesto Mac & Cheese (& a little tripod fun)

pesto mac & cheese

So, at my house dinner is not dinner without a brief interruption for a photo.  I guess that’s just a hazard to the trade in the  life of a food blogger.  I’m sure it’s especially irritating to Drew (also known as the Mac & Cheese Monster) when his wife gets him all excited about a new M&C recipe made “just for you” and he has to sit and look at his delicious food getting tortured by the food paparazzi when all he wants in the world is to dig in.   Well, all I have to say that  is……too bad so sad, I gots to do what I gots to do, otherwise, I wouldn’t be able to share the goodness with all of you.  But, right out of the oven or a few post-photo shoot minutes later, this was some good stuff.  It was born out of a basil overload, which became pesto.  I then looked in the cabinet for something to put the pesto on and saw a box of macaroni and then that took me to macaroni and cheese and then that took me to pesto mac & cheese and I didn’t have enough of any one kind of cheese, so then it became 5-Cheese Pesto Mac & Cheese…….so, there you go!  The Mac & Cheese Monster was more than happy with his meal and even asked me to please not take the leftovers to work for my other test subjects to try it out.  He wanted it all for himself.  And you know what else????? Even Hunter Bear ate it and LOVED it!  In the world of mommies, that’s true culinary success!

5-Cheese Pesto Mac & Cheese (& a little tripod fun)

5-Cheese Pesto Mac & Cheese (& a little tripod fun)


  • 1/2 pound macaroni shells, cooked
  • 2 tablespoons Smart Balance Butter
  • 1/3 cup reduced fat sour cream
  • 2 ounces goat cheese, crumbled
  • 2 ounces low-moisture part-skim mozzarella cheese, shredded
  • 2 ounces reduced fat Feta cheese, crumbled
  • 2 ounces brie cheese, sliced
  • 1/2 cup Pesto
  • 1/2 cup Panko bread crumbs
  • For the Pesto
  • 3/4 cup packed chopped Fresh Basil
  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup freshly grated Parmesan Cheese
  • 1 Garlic clove, minced
  • 2 tbsp Pine Nuts
  • Kosher Salt & Fresh Ground Pepper to taste


  1. Cook macaroni as directed on the box in a heavy bottomed sauce pan. Drain. Add 2 tablespoons butter to saucepan and melt over low heat. Add macaroni and stir to coat. Add sour cream and stir. Add cheeses one at a time and stir to combine. Lastly add pesto, more or less to taste.
  2. Coat an 8x8 glass baking dish with cooking spray. Add mixture to dish and bake at 350 degrees F for 15 minutes.
  3. For the Pesto
  4. Using a food processor, combine chopped basil, olive oil, parmesan cheese, garlic and pine nuts. Blend until smooth. Add salt and pepper to taste and blend to combine evenly.

After said “photo shoot”  last night, I took the food inside to plate it for our actual meal and heard all kinds of scurrying around on the deck and went outside to find my boys having a fun photo shoot of their own with the tripod and remote.  Hunter was the official “photographer” and we all took turns hopping in front of the camera for our pic.

Mommy & Daddy’s turn (still in my apron) portrait7

 All hugged up…..Thank goodness for the timer.


Boogey and Daddy’s self-portrait……Look at those baby blues.


My main squeeze! portrait12

Serious silly face. portrait13

Not quite ready for the shot, but an adorable one instead. portrait Here’s a kiss to build a dream on, Boogeyman!

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  1. mmmhhh.. This pesto mac n cheese looks wonderful creamy and totally delicious!!!

    • Thanks, Amy! I made it two nights in a row and my family wouldn’t have eaten it three if I didn’t use up all the cheese. I took it to a cookout and there wasn’t even one piece of macaroni left and I’m pretty sure someone licked the bowl!

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