Mac and Cheese Primavera

By Carolanne

Mac and cheese is the mother of all comfort foods. But noodles and cheese will leave your tummy begging for more in an hour or two.
This version from Ellen Brown's "Mac and Cheese" (Running Press, 2012, $20) is chock-full of vegetables to give the dish more body and you more staying power. Although this recipe features spinach, canned artichokes, asparagus and sun-dried tomatoes, you could easily add in precooked broccoli, cauliflower or kale.
Basically, this dish is perfect for using up whatever leftover veggies are lingering in your refrigerator.
Recipe tested by Alysha Witwicki

Ingredients

• 1 pound cellentani pasta (or other tube pasta)
• 1/4 cup (1/2 stick) unsalted butter
• 4 tablespoons flour
• 4 cups whole milk
• 8 ounces fontina cheese, grated
• 2 cups packed baby spinach
• 2 cups sliced frozen asparagus, thawed
• 1/2 cup chopped canned artichoke hearts
• 1/2 cup chopped sun-dried tomatoes packed in oil, drained
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Bring a pot of salted water to a boil over high heat. Cook pasta until al dente. Drain pasta, run it under cold water and let sit while you make the sauce.

In same pot, heat butter over medium-low heat. Stir in flour and cook, stirring constantly, 1 minute, or until mixture turns slightly beige, is bubbly and appears to have grown in volume. Increase heat to medium, and slowly whisk in milk. Whisk frequently as it continues cooking and milk is steaming, about 10 minutes. Reduce heat to low.

Add cheese to sauce in ½-cup increments, stirring until cheese melts before making another addition. Stir in spinach, asparagus, artichokes and sun-dried tomatoes. Add pasta to sauce and season with salt and pepper. Cook 5 to 7 minutes more. Serve immediately.