Macaroni And Cheese Primavera Recipes

MACARONI AND CHEESE PRIMAVERA

Steps:

• Preheat oven to 350°F
• Bring a pot of water to a boil for the pasta
• Heat large skillet with olive oil, 2 turns of the pan, over medium to medium-high heat
• Add vegetables and scapes or garlic, and season with salt and pepper
• Sauté to tender-crisp, 5 minutes or so
• Turn off heat, douse with lemon juice and add tarragon
• In a medium, high-sided skillet or pot, melt butter over medium heat
• Add flour and whisk 1 minute; whisk in chicken stock and thicken 1-2 minutes
• Slowly whisk in warm milk and season sauce with salt, pepper and nutmeg to taste
• Thicken to lightly coat the back of a spoon
• Stir in Fontina or Gruyère and Asiago in a figure-8 motion, a handful at a time, using a wooden spoon
• Undercook pasta by 2-3 minutes in salted boiling water, 6-7 minutes depending on package directions
• Drain the pasta and add back to pot with cheese sauce and vegetables
• Stir to combine and adjust salt and pepper to taste
• Transfer to casserole and cover with Parm
• Bake to brown and bubbly, 20-25 minutes

MACARONI AND CHEESE PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
• Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.

MACARONI AND CHEESE PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking.
• Rinse under cold water; drain well.
• Meanwhile, preheat oven to 375°F.
• Melt butter in same saucepan on medium heat.
• Sprinkle with flour and spices.
• Cook and stir 1 minute or until well blended.
• Gradually stir in milk until smooth.
• Stirring constantly, cook 3 minutes or until sauce starts to thicken.
• Stir in Cheddar and Monterey Jack cheeses until melted and smooth.
• Add macaroni, broccoli and tomatoes; toss gently to coat.
• Pour into greased 13x9-inch baking dish.
• Mix panko and Asiago cheese.
• Sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly.
• Let stand 5 minutes before serving.

MACARONI AND CHEESE PRIMAVERA

Steps:

• Heat oven to 350°F.
• In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.
• In food processor, blend Neufchatel cheese and buttermilk.
• Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.
• Spoon into large casserole dish lightly coated with non-stick spray.
• Sprinkle remaining cheese over top.
• Bake 30 minutes or until hot and bubbly.
• Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned.

MAC AND CHEESE PRIMAVERA

Steps:

• Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water the last 5 min.; drain. Return macaroni mixture to saucepan.
• Add Cheese Sauce and seasonings; mix well.
• Cook 3 to 5 min. or until heated through, stirring frequently.

BAKED PASTA PRIMAVERA

Steps:

• Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
• Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
• Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

ONE-POT MAC & CHEESE PRIMAVERA

Steps:

• Prepare Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min.
• Stir in 2 Tbsp. basil.
• Sprinkle with remaining basil.

CHEESY PASTA PRIMAVERA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta.
• In pot, melt butter over medium-high. Add onion and cook until translucent, 6 minutes. Add flour and whisk to combine. Whisk in milk and cook, whisking frequently, until simmering and thickened, 10 minutes. Season with salt and pepper. Add zucchini and cook until crisp-tender, 6 to 8 minutes. Stir in pasta, tomatoes, Parmesan, and basil, adding enough pasta water to create a thin sauce that coats pasta. Serve with more Parmesan, if desired.