Mac & Cheese Primavera

This months recipe is from Ree Drummond a.k.a The Pioneer Woman from Food 


1 pound medium pasta shells

2 tablespoons salted butter 

2 tablespoons olive oil 

1 cup small broccoli florets 

2 scallions, sliced, whites and green parts separated 

2 cloves garlic, minced 

1 bunch asparagus, cut into 2-inch pieces 

1 small red bell pepper, diced 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 cup dry white wine 

2 cups whole milk 

1/2 cup heavy cream 

1 cup frozen peas 

1 cup shredded fontina cheese 

1 cup shredded white Cheddar 

2 teaspoons cornstarch 




  1. Cook the pasta according to the package instructions. Drain and set aside.
  2. Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.
  3. Toss together the fontina, Cheddar and cornstarch in a bowl.
  4. While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.