Asparagus macaroni cheese recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
Asparagus macaroni cheese recipe
Description
Asparagus macaroni cheese blends cooked macaroni pasta and lightly steamed asparagus pieces with a creamy cheese sauce made from butter, flour, warm milk, and grated nutmeg for subtle warmth. The sauce is enriched by a mix of cheddar and torn mozzarella cheeses, melting into a smooth, rich coating that clings to the pasta and vegetables. Topped with toasted breadcrumbs, the casserole is baked until bubbling hot and the topping turns golden and crisp, providing a pleasant textural contrast to the soft pasta.
The dish balances the creaminess of the cheese sauce with the slight snap of asparagus and the bite of macaroni, resulting in a filling comfort food option. It pairs well with a simple green salad to bring freshness and contrast to the richness. The recipe is suitable for a family meal or for those looking to include vegetables within a classic macaroni cheese format.
The method includes making a roux-based sauce from butter and flour, incorporating milk gradually, then simmering to thicken before adding the cheeses and nutmeg. Covering the dish with foil during baking helps retain moisture, and uncovering it toward the end allows the breadcrumbs to develop a crisp golden crust. This stepwise approach ensures even cooking and a well-textured finish.
Ingredients
- 250 g macaroni
- 100 g asparagus woody stems removed, chopped in half
- 40 g butter
- 40 g plain flour
- 700 ml milk warm
- 0.25 tsp nutmeg grated
- 200 g cheddar grated
- 75 g mozzarella roughly torn
- 2 breadcrumb toasted, handfuls
Instructions
- Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
- Cook the macaroni according to the packet instructions till al dente. About 3 mins before the macaroni is done add the asparagus. When done drain, transfer into the baking dish.
- Melt the butter in a pot over medium heat before adding in the flour and mixing to form a roux paste. Cook for a couple of mins.
- Then slowly whisk in the warm milk a little bit at a time till the milk is all in and you end up with a smooth creamy sauce.
- Simmer this sauce for about 8 mins till it thickens before stirring in the nutmeg, cheddar and mozzarella cheese until the cheese is all melted.
- Pour the cheese sauce over the asparagus and pasta mix till everything is well coated, top with breadcrumbs, cover with some foil and bake for 30 mins. Take the foil of during the last 10 mins of baking so that the breadcrumbs get even more golden.
- Serve with a green salad.
User Reviews
Overall Rating
5
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