Spring Vegetable Macaroni & Cheese

Prep and Cook Time: about 1 hour

Total Time: 1 hour(s)
Yield: Makes 4 to 6 servings

Ingredients

• 1  bunch (about 12 oz.) asparagus
• 2  leeks
• 4 1/2  tablespoons  butter
• 1 1/2  teaspoons  salt
• 12  ounces  dried orecchiette pasta
• 3/4  cup  frozen petite peas
• 2  slices sourdough bread
• 3  tablespoons  flour
• 2  teaspoons  fresh thyme leaves
• 3  cups  milk
• 2  teaspoons  grated lemon peel
• 1  tablespoon  Dijon mustard
• 1/2  teaspoon  fresh-ground pepper
• 6  ounces  fresh chèvre (goat cheese)
• 1 1/2  cups  shredded romano cheese

Preparation

1. Preheat oven to 400°. Snap tough ends off asparagus; cut spears into 1/2-inch pieces. Cut root ends and tough green tops from leeks; cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.

2. In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.

3. In a large pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook according to package instructions; stir in peas at the end. Drain and return to pan.

4. Meanwhile, tear bread into chunks and put in a food processor with 1/2 tablespoon butter. Whirl until crumbs form.

5. In the medium pan over medium-high heat, melt remaining 3 tablespoons butter. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in milk and stir until boiling and thickened, 5 to 8 minutes. Add lemon peel, mustard, pepper, and remaining teaspoon salt. Remove from heat and add goat cheese and 1 cup romano; stir until smooth.

6. Pour sauce over drained pasta and peas. Add asparagus mixture and stir well. Scrape mixture into a 2 1/2-quart baking dish and spread level. Sprinkle evenly with remaining 1/2 cup romano and the bread crumbs. Bake until sauce is bubbling and bread crumbs are browned, 15 to 20 minutes.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

655 (41% from fat)

Protein:

30g

Fat:

30g (sat 19)

Carbohydrate:

66g

Fiber:

3.4g

Sodium:

1353mg

Cholesterol:

92mg

Sunset