Roasted Spring Vegetable Macaroni and Cheese

Blogger Sarah W. Caron from Sarah's Cucina Bella gives macaroni and cheese a lighter makeover for spring.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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

  • 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.