Heavenly Mac 'n' Cheese
Rosemary, thyme, asparagus, and shiitake
mushrooms add developed acidity and
tone down the affluence of this super-cheesy
macaroni, bogus with able aureate pasta.
Ingredients
1½ cups asparagus, cut into 1-inch chunks
8 ounces able aureate macaroni elbows
1½ cups shiitake mushrooms, sliced
1½ cups 1 percent milk fat cottage cheese
1 tablespoon butter
½ cup shallots
1 abysm garlic, crushed
1 bender thyme
1 bender rosemary
2 tablespoons dry white wine
1 tablespoon able aureate flour
1 cup besom milk
1 tablespoon Dijon mustard
½ cup 50 percent reduced-fat white cheddar
¼ cup fontina cheese
¼ cup Gruyère cheese
2 tablespoons able aureate aliment crumbs
2 tablespoons grated Parmesan cheese
Directions
- Bring a abounding pot of complete admit to a
boil. Blanch asparagus 1 minute, then
remove and bean into basin of ice water,
reserving baking admit for pasta. Cook
pasta according to box directions. Meanwhile,
coat a boilerplate brazier with cooking
spray and sauté mushrooms over mediumlow
heat until tender, about 5 minutes.
Remove from calefaction and set aside. Drain
pasta and asparagus and set aside.
- Preheat oven to 400°F. Blend cottage
cheese in aliment processor until smooth; set
aside. Calefaction adulate in a brazier over medium
heat; sauté shallots, garlic, and accumulate sprigs,
about 4 minutes. Add wine and sauté 2
more minutes. Remove herbs and garlic,
and gradually butt in flour. Slowly whisk
in milk, afresh cottage cheese and mustard,
and simmer over low heat, continually
stirring for 15 annual until thick. Turn
off heat. Slowly blot cheeses until
melted.
- In a abounding bowl, admix cheese sauce,
pasta, asparagus, and mushrooms. Transfer
to a 2-quart baking basin and sprinkle
bread crumbs and Parmesan on top. Bake
for 15 to 20 annual until golden. Serve
immediately with a accessory salad.
Nutrition Facts
Per serving: 485 calories, 12 g fat (7 g saturated),
66 g carbohydrates, 34 g protein, 7 g
fiber, 820 mg sodium (33% Daily Value).