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Roasted Spring Vegetable Macaroni and Cheese

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Give macaroni and cheese a seasonal makeover with this veggie-forward recipe that's perfect for a lighter springtime dinner.

Sarah Caron Recipe by Sarah Caron
May 16, 2012

Ingredients

1
cup 1-inch pieces fresh asparagus
3
green onions, cut into 1-inch pieces
1
shallot, chopped
1
tablespoon olive oil
Salt and pepper to taste
4
cups uncooked fiori pasta (8 oz)
2
tablespoons unsalted butter
3
tablespoons Gold Medal™ all-purpose flour
1 1/2
cups milk
4
oz fontina cheese, shredded (1 cup)
1
teaspoon dried basil leaves
Fresh basil leaves, if desired

Directions

  • 1 Heat oven to 425°F. In 8-inch square (2-quart) glass baking dish, toss asparagus, onions, shallot, oil, salt and pepper. Roast uncovered 15 to 20 minutes until vegetables are tender and lightly browned.
  • 2 Meanwhile, cook and drain pasta as directed on package.
  • 3 In medium saucepan, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring occasionally, until golden. Gradually stir in milk; cook and stir until thickened. Add cheese and dried basil; stir until cheese is melted. Remove from heat. Season with salt and pepper.
  • 4 Add cooked pasta to baking dish with roasted vegetables; toss. Pour cheese sauce over mixture; stir well to coat. Garnish with basil leaves. Serve immediately.

Expert Tips

Be sure to cook the sauce over medium heat so it’s hot enough when you add the cheese. The cheese should melt easily into the sauce.

You can substitute other similar-size pasta shapes for the fiori, such as wagon wheel or bow-tie (farfalle). Or use the traditional elbow macaroni.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
497.9
% Daily Value
Total Fat
21.9g
34%
Saturated Fat
11.4g
57%
Cholesterol
57.3mg
19%
Sodium
856.2mg
36%
Total Carbohydrate
56.1g
19%
Dietary Fiber
3.4g
14%
Sugars
8.7g
Protein
19.5g
% Daily Value*:
Vitamin C
8.70%
9%
Calcium
29.90%
30%
Iron
12.70%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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