Springtime or not, this cheesy mashup on pasta primavera will be a big hit with the whole fam.
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Get the recipe: https://www.foodnetwork.com/recipes/ree-drummond/mac-and-cheese-primavera-8364105
Mac and Cheese Primavera
RECIPE COURTESY OF REE DRUMMOND
Total: 30 min
Active: 30 min
Yield: 6 servings
1 pound medium pasta shells
2 tablespoons salted butter
2 tablespoons olive oil
1 cup small broccoli florets
2 scallions, sliced, whites and green parts separated
2 cloves garlic, minced
1 bunch asparagus, cut into 2-inch pieces
1 small red bell pepper, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 cups whole milk
1/2 cup heavy cream
1 cup frozen peas
1 cup shredded fontina cheese
1 cup shredded white Cheddar
2 teaspoons cornstarch
Cook the pasta according to the package instructions. 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 wine 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.
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