| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- 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.
- Toss together the fontina, Cheddar and cornstarch in a bowl.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 671 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 24 g |
| Cholesterol | 80 mg |
| Sodium | 686 mg |
Reviews
I’m ok mmm
I tried this recipe and unfortunately, would not recommend it. I followed the instructions and dish was bland. I tried adding a few more spices and it did not help.
Easy to make and tasty. Sauce makes it rich. Used penne pasta as I did not have shell pasta on hand. Added chicken to dish to have one pot meal. I cooked the chicken while pasta was cooking. I used all white cheddar as that is what I had. Good heated up for leftovers. Will definitely make again.
Made this as a way to “sneak” some veggies in to mac and cheese. I fully expected somewhat of a fight with my boys over the veggies, but instead they both ate two bowls! It was a huge hit and has already been requested again!
Absolutely delicious!! I went to the grocery store two days before thanksgiving and there was NO heavy cream so I had to buy light cream, So I reversed it and put in 2 cups light cream and a half cup of milk. SO yummy!!
This is literally the second recipe that I’ve made by Ree Drummond that I’ve followed to the t, and I’ve ended up with soup again. This is extremely disappointing that I have to throw away more food yet again%
Really yummy and easy. You could really use any veggies that you have on hand. It’s even good cold the next day. Adding chicken, shrimp or tuna would make a great addition. I will be making this again for sure.
Love this recipe… I looked for it in all of her recipe books (& I have them all) but I couldn’t find it in any of the 6. Would be nice if she/or food network mentioned in note what book its in.
I added a bunch more flavorful cheeses, salt, pepper, other spices, and the recipe was still super bland. It may be a good starter, as mentioned in other comments, but for me it needs too much work to be of use.
Very bland recipe. Husband and I were very disappointed.