The Pioneer Woman's Mac and Cheese Primavera | Food Network

Springtime or not, this cheesy mashup on pasta primavera will be a big hit with the whole fam.

Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today:!

Subscribe to Food Network:

Get the recipe:

Mac and Cheese Primavera
Level: Easy
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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Stream full episodes and more :
Like Food Network on Facebook:
Follow Food Network on Instagram:
Follow Food Network on Twitter:
Visit Food Network online:


21 Replies to “The Pioneer Woman's Mac and Cheese Primavera | Food Network”

  1. What? It looks good, but you will taste the alcohol because you didn't reduce it enough… the asparagus will be bitter because you included too much of the stalk. You've got 2 salty cheeses combined with naturally bitter veggies. You need a tsp of sugar or acv to curb the alkalinity or definitely should have made your sauce SEPARATELY. After that became cool enough to eat, I'm sure those veggies watered it down. :-////// this lockdown is making people nuts! Veggies in mac n' cheese?! 😖

  2. I lovvvve Ree and I love watching her cook. All her food looks so good,. Unfortunately I’m severely lactose intolerant, so I can’t really make her recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *