Asparagus and Pesto Mac and Cheese
Courtesy of Closet Cooking
- 4 cups water
- 1 1/2 pounds asparagus, trimmed and cleaned, reserving the stems
- 1 pound pasta, your choice
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups gruyere grated
- salt and pepper to taste
- 1 tablespoon grainy mustard
- 1/2 cup pesto
- 1 cup gruyere grated
Preparation time 20mins
Cooking time 40mins
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.
Add the asparagus to the water and simmer until just tender, about 2 minutes.
Remove the asparagus from the water and set aside, reserving 2 cup of the water.
Start cooking the pasta as directed on the package.
Melt the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
Mix in the flour and let simmer until it returns to a light golden brown.
Mix in the reserved asparagus water and cheese and heat until the sauce has thickened and the cheese has melted.
Season with salt and pepper, remove from heat and mix in the mustard, pesto, and asparagus and pour the mixture into a baking dish.
Sprinkle the remaining cheese on top and bake in a preheated 350F oven until golden brown on the top and bubbling on the sides, about 30-40 minutes.