Roasted Spring Vegetable Macaroni and Cheese

  • Prep 30 min
  • Total 30 min
  • Servings 4


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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