top of page
  • Writer's pictureLuanne

Mac and Cheese Primavera

Who doesn't love a good Mac and Cheese?? Ya'll know I do. Let's add some veggies to it and make it just a touch more healthy, I mean, even with the veg, it's still Mac and Cheese.

Ingredients List

1 pound Medium Pasta Shells

2 tablespoons Butter

2 tablespoons Olive Oil

1 cup small Broccoli Florets

2 Scallions (sliced, white and green parts separated)

2 cloves Garlic (minced)

1 bunch Asparagus (cut into 2" pieces)

1 small Red Pepper (diced)

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

1/2 cup Vegetable Broth

2 cups Whole Milk

1/2 cup Heavy Cream

1 cup Frozen Peas

1 cup Fontina Cheese (shredded)

1 cup White Cheddar (shredded)

2 teaspoons Cornstarch

  1. Cook the pasta according to the package directions.

  2. Drain and set aside.

  3. Heat the butter and olive oil in a large pot over medium-high heat.

  4. Add the broccoli, scallion whites, garlic, asparagus, and bell pepper.

  5. Season with the salt and pepper and cook, stirring for 3 minutes.

  6. Splash in the broth and allow it to reduce for 1 minute.

  7. Add the milk and cream and continue to cook until warmed through.

  8. Stir in the peas.

  9. Toss together the fontina, cheddar, and cornstarch in a bowl.

  10. While stirring the sauce, sprinkle in the cheese mixture.

  11. Stir until the cheese is completely melted.

  12. Bring to a simmer and allow the sauce to thicken, about 1 minute.

  13. Add the pasta and stir until well combined.

  14. Taste and adjust the seasoning to taste.

  15. Garnish with the reserved scallion greens.

1 view0 comments

Recent Posts

See All


bottom of page