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Roasted Spring Vegetable Macaroni and Cheese
Roasted Spring Vegetable Macaroni and Cheese
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate mac and cheese with fresh spring veggies for a lighter, seasonal twist.
Ingredients:
  • 1 cup 1-inch pieces fresh asparagus
  • 3 green onions, cut into 1-inch pieces
  • 1 shallot, chopped
  • Salt and pepper to taste
  • 4 cups uncooked fiori pasta (8 oz)
  • 2 tablespoons unsalted butter
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 cups milk
  • 4 oz fontina cheese, shredded (1 cup)
  • 1 teaspoon dried basil leaves
  • Fresh basil leaves, if desired
Instructions:
  • Preheat your oven to 425°F. Combine asparagus, onions, shallot, oil, salt, and pepper in a 2-quart glass baking dish. Roast the vegetables uncovered for 15 to 20 minutes until tender and slightly browned.
  • Prepare and cook the pasta according to package instructions. Drain well.
  • Melt butter in medium saucepan over medium heat. Whisk in flour until blended and cook for 2 minutes until golden. Gradually add milk, stirring until thickened. Stir in cheese and dried basil until cheese is melted. Remove from heat and season with salt and pepper.
  • Combine the cooked pasta with the roasted vegetables in a baking dish, toss gently. Pour the cheese sauce over the mixture and stir until everything is well coated. Finish with a garnish of fresh basil leaves before serving hot.

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