This Creamy Alfredo Mac and Cheese with Spring Peas and Asparagus is brought to you by the Wisconsin Milk Marketing Board!
Good morning, sweet friends! I have a savory surprise for you today: MAC AND CHEESE!
More specifically, Alfredo Mac and cheese with Spring Peas and Asparagus. AKA comfort food for the soul! I made this for dinner 3 times last month and Ce is already begging me to make it again this weekend. Suffice it to say, this dish will be on heavy rotation the entire Spring season. We’re hooked!
Tips and Tricks for Recipe Success:
- Be sure you don’t overcook your pasta! You want it to be slightly under cooked since it will continue cooking in the oven.
- If you cannot find penne pasta, elbow noodles make a good replacement.
- If you’re extremely sensitive to spice, feel free to omit the cayenne pepper.
- If you can find fresh Spring peas, I highly suggest using them! That said, frozen will work in a pinch. If you do use the frozen variety, don’t thaw them first.
- Make sure you use fresh asparagus! Frozen asparagus will come out mushy and flavorless.
- Keep an eye on the mac and cheese as it bakes. If the top appears to be getting too brown, cover it with a piece of tin foil.
- This Mac and Cheese gets its incredible flavor from 3 unique cheeses! Wisconsin Fontina, Asiago, and Parmesan. The marriage of flavors is incredible, and I don’t suggest leaving any of them out. The more cheese the better, am I right?
- This recipe freezes GREAT! Just scrape it into a freezer safe casserole dish and store it for up to 2 months.
I hope your weekend plans include this mac and cheese!
If you try this recipe for Creamy Alfredo Mac and Cheese with Spring Peas and Asparagus, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥