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
Cook the pasta according to the package directions.
Drain and set aside.
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 broth and allow it to reduce for 1 minute.
Add the milk and cream and continue to cook until warmed through.
Stir in the peas.
Toss together the fontina, cheddar, and cornstarch in a bowl.
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.
