vegetarian
mac n cheese
pasta
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Macaroni and Cheese Primavera

Macaroni and Cheese Primavera

3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…

3 Things You Should Add to Your Medicine Cabinet, According To a…

A Style Expert on Why the Nap Dress Is So Popular

Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…

Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys

Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…

Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese

Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…

Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…

How to Stay Organized While Running a Business From Home

The Right Order to Apply Skincare Products, According to Rachael…

How to Make Dark Chocolate Chip Cookies With Sea Salt

How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…

Why This Interior Designer Says No to One Big Area Rug in a Smal…

This Adorable Goat Is Named Rachael Ray—and Owner Shares How She…

How to Make Chicken Ballotine Stuffed with Sausage | Jacques Pep…

Rach's Latest Cookbook in Cookie Form is UNREAL

How to Make a Roman Holiday Cocktail | John Cusimano

How to Make Italian Sausages with Sweet and Sour Peppers and Oni…

For this dish use 3-4 cups of fresh baby vegetables or a vegetable medley, very thinly sliced and quickly sautéed until tender-crisp. My ingredient list below is just a guideline. You can use any mix of vegetables you like.

Ingredients

  • 2 tablespoons olive oil
  • 5 to 6 baby carrots, tops trimmed, peeled and very thinly sliced on an angle
  • 5 to 6 baby zucchini or a few baby zucchini and patty pan squash, thinly sliced
  • 2 to 3 baby fennel, tops trimmed and bulbs halved lengthwise then very thinly sliced
  • 3 to 4 green Vidalia onions, fat spring onions or 2 leeks, whites and light greens halved lengthwise and thinly sliced
  • A fat handful snap peas, thinly sliced on an angle, shelled fresh peas or defrosted peas
  • 1/4 cup garlic scapes, chopped or 2 large cloves garlic, thinly sliced
  • Salt and pepper
  • 1 wedge of lemon
  • 1/4 cup tarragon leaves, coarsely chopped
For the Cheese Sauce and Mac
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup chicken stock
  • 2 cups warm milk
  • Salt and pepper
  • 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

Yield

Serves: 6

Preparation

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.