Classic Macaroni and Cheese is always a favorite. But why not change things up and make a different kind? This macaroni and cheese has asparagus and leeks added in. And goat cheese and Romano cheese are used in place of the usual melting cheeses. It’s a new favorite at our house!
Ingredients needed:
asparagus leeks butter salt/pepper orecchiette pasta frozen peas sourdough bread all purpose flour fresh thyme milk lemon zest Dijon mustard goat cheese Romano cheese
How to make Spring Vegetable Macaroni and Cheese:
The full, printable recipe is at the end of this post. Preheat the oven to 400 degrees F. Trim the asparagus and leeks, and cook together in a skillet with butter and salt until tender. Cook the pasta according to package instructions. Add the peas at the end of the cooking time. Drain. Tear sourdough bread into chunks. Process in a food processor with butter to make the bread crumb topping. Follow the recipe instructions to make the cheese sauce. Then combine the cheese sauce with the pasta, peas and asparagus mixture.
Scrape the mixture into a 2 1/2-quart baking dish and spread level. Sprinkle evenly with more Romano cheese and the bread crumbs topping. Bake until the sauce is bubbling and bread crumbs are browned, 15 to 20 minutes. Spoon individual servings into bowls. Enjoy!
Here are a few more macaroni and cheese recipes you might like to try:
Spinach Macaroni and Cheese Bacon and Broccoli Macaroni and Cheese Southern Baked Macaroni and Cheese Homestyle Baked Macaroni and Cheese Mac and Cheese with Roasted Tomatoes
