This recipe for Spring Vegetable Macaroni and Cheese is another great twist on Mac and Cheese.
Spring Vegetable Macaroni and Cheese
Classic Macaroni and Cheese is always a favorite. But why not change things up and make a different kind? This macaroni and cheese has asparagus and leeks added in. And goat cheese and Romano cheese are used in place of the usual melting cheeses. It’s a new favorite at our house!
🛒Ingredients needed:
- asparagus
- leeks
- butter
- salt/pepper
- orecchiette pasta
- frozen peas
- sourdough bread
- all purpose flour
- fresh thyme
- milk
- lemon zest
- Dijon mustard
- goat cheese
- Romano cheese
✏️How to make Spring Vegetable Macaroni and Cheese:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 400°F.
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Snap the tough ends off the asparagus; cut into ½-inch pieces. Cut the root ends and tough green tops from the leeks; cut the leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.
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In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and ½ teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from the pan and set aside.
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In a large pan over high heat, bring about 3 quarts water to a boil. Add the pasta and cook according to package instructions; stir in the peas at the end. Drain and return to the pan.
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Meanwhile, tear the bread into chunks and put in a food processor with ½ tablespoon of butter. Process until crumbs form.
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In the medium pan over medium-high heat, melt remaining 3 tablespoons of butter. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in the milk and stir to boiling and thickened, 5 to 8 minutes. Add the lemon zest, mustard, pepper, and remaining ½ teaspoon of salt. Remove from heat and add the goat cheese and 1 cup Romano; stir until smooth.
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Pour the sauce over the drained pasta and peas. Add the asparagus mixture and stir well. Scrape the mixture into a 2½-quart baking dish and spread level. Sprinkle evenly with the remaining ½ cup Romano and the bread crumbs. Bake until the sauce is bubbling and the bread crumbs are browned, 15 to 20 minutes.
Spoon individual servings into bowls. Enjoy!
➡️Recipe Tips:
- If you don’t love some of the vegetables in this recipe, feel free to change up with your personal favorites.
- Using orecchiette pasta is not essential. You can use any medium sized pasta.
✔️What to do with Spring Vegetable Macaroni and Cheese:
- Take it to a party when you’ve been asked to bring a main dish OR a side. No matter what, it will be a hit!
- Be sure to pack leftovers in your lunch the next day. (Your workmates will be jealous.)
- If you have someone in your household who absolutely wants meat with dinner, make something simple like Asian Salmon Fillets.
★How to Store:
Storage may not be needed with this mac & cheese. It will likely all be gobbled up fresh out of the oven! If you do have leftovers, they can be stored in the refrigerator for a few days, or frozen for up to 3 months.
❤️Why I love this recipe:
- Like many of you, I’m a lifelong macaroni and cheese lover and I especially love this new version.
- It only takes 30 minutes to prepare and get into the oven. While the mac & cheese bakes I can sit back and relax!
- My family loves it too, and that’s always a good thing.
Here are a few more macaroni and cheese recipes you might like to try:
- Spinach Macaroni and Cheese
- Bacon and Broccoli Macaroni and Cheese
- Southern Baked Macaroni and Cheese
- Homestyle Baked Macaroni and Cheese
- Mac and Cheese with Roasted Tomatoes
Spring Vegetable Macaroni and Cheese
A really unique mac and cheese recipe!
Ingredients
- 1 bunch (12 ounces) asparagus
- 2 medium leeks
- 4½ tablespoons butter, divided
- 1 teaspoon salt, divided
- 12 ounces dried orecchiette pasta
- ¾ cup frozen peas
- 2 slices sourdough bread
- 3 tablespoons all purpose flour
- 2 teaspoons chopped fresh thyme
- 3 cups milk
- 2 teaspoons grated lemon zest
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- 6 ounces crumbled goat cheese
- 1½ cups shredded Romano cheese, divided
Instructions
- Preheat the oven to 400°F.
- Snap the tough ends off the asparagus; cut into ½-inch pieces. Cut the root ends and tough green tops from the leeks; cut the leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.
- In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and ½ teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from the pan and set aside.
- In a large pan over high heat, bring about 3 quarts water to a boil. Add the pasta and cook according to package instructions; stir in the peas at the end. Drain and return to the pan.
- Meanwhile, tear the bread into chunks and put in a food processor with ½ tablespoon of butter. Process until crumbs form.
- In the medium pan over medium-high heat, melt remaining 3 tablespoons of butter. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in the milk and stir to boiling and thickened, 5 to 8 minutes. Add the lemon zest, mustard, pepper, and remaining ½ teaspoon of salt. Remove from heat and add the goat cheese and 1 cup Romano; stir until smooth.
- Pour the sauce over the drained pasta and peas. Add the asparagus mixture and stir well. Scrape the mixture into a 2½-quart baking dish and spread level. Sprinkle evenly with the remaining ½ cup Romano and the bread crumbs. Bake until the sauce is bubbling and the bread crumbs are browned, 15 to 20 minutes.
Nutrition
Serving: 1serving, Calories: 654kcal, Carbohydrates: 74g, Protein: 30g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 1069mg, Potassium: 573mg, Fiber: 5g, Sugar: 12g, Vitamin A: 1953IU, Vitamin C: 16mg, Calcium: 510mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
