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Roasted Spring Vegetable Macaroni and Cheese

  • Prep 30 min
  • Total 30 min
  • Servings 4

Give macaroni and cheese a seasonal makeover with this veggie-forward recipe that's perfect for a lighter springtime dinner. MORE + LESS -

Sarah Caron 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

Steps

Hide Images
  • 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

No nutrition information available for this recipe

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