Roasted Spring Vegetable Macaroni and Cheese

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

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Prep Time 30 min
Total Time 30 min
Servings 4

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

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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.