Pesto Beef Mac

Boil a substantial container of water with a moderate amount of salt until it reaches a rolling boil. Cook elbow macaroni in the boiling water, stirring occasionally and checking its texture until it is tender but still retains some firmness in the center, approximately 8 minutes. Drain excess water.

Heat a substantial skillet over an elevated heat setting until it reaches a high temperature. Cook and stir ground beef in the hot skillet until it is browned and has broken down into a crumbly texture, 5 to 7 minutes; remove excess fat from the skillet. Combine pesto and sour cream into the ground beef, stirring until warmed through; then add cooked elbow macaroni to the mixture and blend well.