Roasted Spring Vegetable Macaroni and Cheese Recipe
Give macaroni and cheese a seasonal makeover with this veggie-forward recipe that's perfect for a lighter springtime dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Grater
- Mixing bowl
- Stove
Ingredients
- 1 cup 1-inch pieces fresh asparagus
- 3 green onions, cut into 1-inch pieces
- 1 shallot, chopped
- 1 tablespoon olive oil
- Salt
- pepper
- 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
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