Spring Vegetable Macaroni 'n' Cheese

Name: Spring Vegetable Macaroni 'n' Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 340 grams bunch (about asparagus; 5 Tbsps butter; 170 grams fresh chèvre (goat cheese); 1 Tbsp Dijon mustard; 3 Tbsps flour; 2 teaspoons fresh thyme leaves; 1 teaspoons fresh-ground pepper; 2 leeks; 2 teaspoons grated lemon peel; 710 milliliters milk; 340 grams dried orecchiette pasta; 177 milliliters frozen petite peas; 355 milliliters shredded romano cheese; 2 teaspoons salt; 2 slices sourdough bread

Spring Vegetable Macaroni 'n' Cheese is a vegetarian recipe with 6 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 30g of protein, 27g of fat, and a total of 654 calories. It works well as a pretty expensive main course for Spring. If you have leeks, fresh-ground pepper, chèvre, and a few other ingredients on hand, you can make it. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. From preparation to the plate, this recipe takes roughly 1 hour. You can put away the pre packaged macaroni and cheese at the store, Vegetable-Filled Macaroni and Cheese, and Roasted Vegetable Macaroni & Cheese.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Snap tough ends off asparagus; cut spears into 1/2-inch pieces.

Ingredients you will need

Asparagus

Cut root ends and tough green tops from leeks; cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.

Ingredients you will need

Leek

Water

In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.

Ingredients you will need

Asparagus

Butter