Springtime Mac & Cheese

Serves 6

 

For the pasta:

1 lb. macaroni shaped pasta, cooked al dente

1 cup chopped asparagus, blanched

1 cup frozen green peas, thawed

1 Tablespoon lemon zest

¼ cup unsalted butter

1/3 cup flour

2 cups milk

2 cups chicken stock

1 cup shredded Mozzarella cheese

1 cup grated Fontina cheese

½ cup grated Parmesan Cheese

1 teaspoon salt

¼ teaspoon ground pepper

 

Heat butter in a medium saucepan.  When butter is melted, add flour and stir together to toast the flour.  You will be making a roux.  When flour butter mixture begins to bubble, slowly add stock and milk, stirring constantly with a whisk to bring to a boil. Cook until mixture is thickened. 

 

Add cheese, salt, and pepper to flour mixture and stir to combine. 

 

In a large mixing bowl combine pasta, peas, asparagus and lemon zest.  Pour hot cheese mixture into bowl and stir to combine ingredients.  Scoop pasta into a baking dish or ramekins. 

 

For the topping:

½ cup grated Parmesan Cheese

3 Tablespoons butter, melted

1 cup Breadcrumbs

2 tsp fresh thyme

 

Preheat oven to 350 degrees F.

 

In a bowl combine topping ingredients and sprinkle over pasta.  Place dish in oven and bake at 350 degrees F for approximately 30 minutes until cheese is bubby and topping is golden brown. 

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