Mac and cheese primavera recipe

Step by Step

Step 1

Cook the pasta according to the package instructions. Drain and set aside.

Step 2

Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.

Step 3

Toss together the fontina, Cheddar and cornstarch in a bowl.

Step 4

While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.

Ingredient

Whole milk

2 cups 2 cups
Cornstarch

2 teaspoons 2 teaspoons
Freshly ground black pepper

2 teaspoon 2 teaspoon
Heavy cream

2 cup 2 cup
Garlic

2 cloves 2 cloves
Frozen peas

1 cup 1 cup
Salted butter

2 tablespoons 2 tablespoons
Kosher salt

1 teaspoon 0.17 fl. ozs
Olive oil

2 tablespoons 2 tablespoons
Dry white wine

2 cup 2 cup
Shredded fontina cheese

1 cup 1 cup
Asparagus

1 bunch 1 bunch
Small broccoli florets

1 cup 1 cup
Red bell pepper

1 small 1 small
Shredded white cheddar

1 cup 1 cup
Medium pasta shells

1 pound 1 pound

Mac and cheese primavera recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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