Prepare all ingredients

Cook the macaroni in simmering water with vegetable oil and salt until al dente (you can chew it but not 100% cooked so you won’t have overcooked macaroni on your plate later). Strain the macaroni

Throw all of your green paste ingredients into food processor

Make sure you have a smooth looking paste. Do not worry over the smell. It’ll taste good I promise

Melt the butter on a pan to start working on the cheese sauce

Pour in the half-and-half and add add the flour before the mixture start to simmer. Your mixture will start to thicken so mix it well with a whisker

Add 4 tablespoonful of the green paste and mix well. Add salt, pepper, and basil. Don’t forget to taste

Add the macaroni and then gently fold it in

I cut my cheese into boxes (just because I hate washing cheese shredder) then add them to the pan. Fold them in gently

There you have it! Your green mac and cheese. I love to add a pice of butter to my plate of pasta for some extra richness

Feel free to add some cheese or both cheese and cream over your mac and cheese in a butter-lined baking dish and continue cooking it in 180 degrees Celcius oven for 10 minutes