Recipe: Pesto Rigatoni Mac & Cheese

A Delicious variation on the classic Mac & Cheese, and let's face it, everyone needs their fix of melted cheese during the colder months. 

And what better way to make it than with our David Brown Select Cheddar!? Try it out, you won't be disappointed. 


  • 1/2 cup (130g) basil pesto, plus extra to serve
  • 500g fresh ricotta
  • 250g David Brown Select Cheddar, coarsely grated
  • 2/3 cup (165ml) pure (thin) cream
  • 400g broccoli, cut into small florets, blanched, refreshed
  • 400g rigatoni or large tube pasta, cooked to al dente


1. Preheat oven to 200°C. Combine pesto, ricotta, cheddar, cream and broccoli in a bowl.

2. Season with pepper

3 Spread a little pesto sauce over the base of four 350ml ovenproof dishes.

4. Lightly coat pasta with a little more sauce and fill each tube with a few spoonfuls.

5. Arrange upright in dishes, filling gaps with remaining sauce.

6. Roast for 20 minutes or until crisp and golden.

7. Drizzle pasta with extra pesto to serve.