Mac and cheese with asparagus and green peas
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 610, total fat 29 G., saturated fats 15 G., proteins 27 G., carbohydrates 60 G., fiber 4 G., cholesterol 78 mg, sodium 901 mg, sugar 10 G.
Calories 610, total fat 29 G., saturated fats 15 G., proteins 27 G., carbohydrates 60 G., fiber 4 G., cholesterol 78 mg, sodium 901 mg, sugar 10 G.
This mac 'n' cheese version is made entirely on the stovetop. Expect a delicious combination of creamy cheese sauce, juicy asparagus, green peas, and salty bits of fried bacon, which also serves as a crispy topping. The cheese sauce is made with a blend of Parmesan, Monterey Jack, and cream cheese, creating a smooth and creamy texture. The sauce will thicken as it cools in the bowl, so feel free to thin it with water while cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 thick slices bacon, cut into pieces
- 2 green onions, thinly sliced
- 2 tbsp. flour
- 2 cups whole milk
- 0.5 tsp mustard powder
- 220 g small shell pasta (about 2 cups)
- 220 g of thin asparagus, trim the ends, cut the stems into 2.5 cm pieces.
- 60 g of cream cheese
- 1/4 tbsp. grated parmesan
- 1.5 cups grated Monterey Jack cheese
- 3/4 cup frozen green peas, thawed
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Recipes with similar ingredients: pasta, milk, cream cheese, Parmesan cheese, Monterey Jack cheese, peas, asparagus, green onions, mustard powder, bacon
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Cook the bacon in the pot over medium-high heat, stirring occasionally, until crisp, 3-4 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Add green onions to the pot (reserve 1 tablespoon of dark green onions for serving). Cook over medium heat until softened, about 1 minute. Add flour and stir for 1 minute. Slowly whisk in milk.
- Stir in mustard powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens and becomes smooth, about 5 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to package directions until al dente, adding the asparagus one minute before the end of the cooking time. Drain, reserving 1 cup of the water separately.
- Stir the cream cheese into the sauce until smooth. Reduce the heat to low and add the Parmesan and Monterey Jack cheese, a little at a time, until completely melted. Remove the sauce from the heat if the pasta is not yet done.
- Stir the pasta, asparagus, and peas into the sauce. Season with salt and pepper to taste. If necessary, thin the sauce with the pasta cooking water (the sauce will thicken as it cools). Divide among plates. Top with fried bacon and green onions.
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