Wednesday, March 18: Bright and Zesty Spring Mac and Cheese

Mac and cheese is one of my very favorite foods (I even served a mac and cheese bar at my wedding!). This version is perfect for spring, featuring a mix of sharp white cheddar, Monterey Jack, and parm, plus lemon, peas, and parsley. Fresh and bright, but also creamy and comforting.

Bring a large pot of heavily salted water to boil, then add 1 pound of pasta (I like medium shells or cavatappi best) and cook to al dente.

While the pasta is cooking, let’s make the cheese sauce! In a separate sauce pan over medium-low heat, melt 4 TB butter. Once melted, add 1/4 cup AP flour and whisk constantly for 1-2 minutes, to cook the raw flour taste out and turn into a smooth paste (this is a roux!). Slowly pour in 2 1/2 cups milk (I use 2% or whole, and warm it for a few minutes in the microwave first), whisking constantly to make sure there aren’t any lumps. Once smooth, add the zest of one lemon and a big pinch of kosher salt, and let cook over medium heat for about 10 minutes (or until thick enough to coat the back of a spoon), stirring frequently to make sure it’s not sticking to the bottom of the pan. Next add 4 oz freshly grated sharp white cheddar cheese (about 1 cup, half an 8 oz block), 4 oz freshly grated Monterey Jack cheese (about 1 cup, half an 8 oz block), and 3/4 cup parm — adding a handful of cheese at a time, stirring to combine before adding more. Stir in 1 cup frozen peas and cook for a minute or two to warm.

Finally, add your pasta, the juice of the lemon, and a few TB of your favorite bright, green herb, minced (I like parsley and chives), stirring to coat the pasta with the sauce. Taste and season with salt, more lemon, or more herbs as desired.