ROASTED SPRING VEGETABLE MACARONI AND CHEESE

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Roasted Spring Vegetable Macaroni and Cheese image

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

Provided by Sarah Caron

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

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:

  • 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.
  • Meanwhile, cook and drain pasta as directed on package.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1 Serving

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