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Asparagus and Ramp Pesto Mac n Cheese
A spring time take on mac and cheese with asparagus and ramp pesto in a creamy gruyere cheese sauce.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- baking dish
- oven
📝 Preparation Steps
1
Bring the water and reserved asparagus stems to a boil, reduce the heat and simmer for five minutes then remove the stems from the water.
water4 cups
2
Add the asparagus to the water and simmer until just tender, about ⏱️ 2 minutes.
water4 cups
3
Remove the asparagus from the water and set aside, reserving 2 cup of the water.
water4 cups
4
Start cooking the pasta as directed on the package.
pasta, your choice (gluten free for gluten free)1 pound
5
Melt the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
butter4 tablespoons
6
Mix in the flour and let simmer until it returns to a light golden brown.
flour (rice flour or masa harina for gluten free)4 tablespoons
7
Mix in the reserved asparagus water and cheese and heat until the sauce has thickened and the cheese has melted.
water4 cups
8
Season with salt and pepper, remove from heat and mix in the mustard, ramp pesto, and asparagus and pour the mixture into a baking dish.
9
Sprinkle the remaining cheese on top and bake in a preheated 350F/180C oven until golden brown on the top and bubbling on the sides, about ⏱️ 30-40 minutes.
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