Macaroni and Cheese Primavera – Rachael Ray

Ingredients

• 2 tablespoons olive oil
• 5-6 baby carrots, tops trimmed, peeled and very thinly sliced on an angle
• 5-6 baby zucchini or a few baby zucchini and patty pan squash, thinly sliced
• 2-3 baby fennel, tops trimmed and bulbs halved lengthwise, then very thinly sliced
• 3-4 green Vidalia onions, fat spring onions or 2 leeks, whites and light greens halved lengthwise and thinly sliced
• A fat handful of snap peas, thinly sliced on an angle or shelled fresh peas or defrosted peas
• 1/4 cup garlic scapes, chopped, or 2 large cloves garlic, thinly sliced
• Salt and pepper
• 1 lemon wedge
• 1/4 cup tarragon leaves, coarsely chopped
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup chicken stock
• 2 cups warm milk
• Freshly grated nutmeg
• 2 cups grated Fontina Val d’Aosta or Gruyère cheese
• 1 cup grated Asiago cheese
• Salt
• 1 pound macaroni with lines, such as cavatappi (hollow, corkscrew pasta) or penne rigate
• 1 cup grated Parmigiano Reggiano cheese