- Rachael Ray - https://www.rachaelray.com -

Rach’s Spring Mac n Cheese with Peas and Asparagus

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

Preparation

Heat a large pot [2] of water to boil for pasta.

Heat a large skillet [2] over medium-high heat with EVOO [1], 2 turns of the pan [2]. Add pancetta and render to golden and crisp at edges, 3 minutes. Add garlic and shallots, stir to coat in drippings, then add peas and asparagus and sauté 3-4 minutes to tender crisp. Season with salt and pepper. Add wine, evaporate and remove from heat.

Salt water and cook pasta to 1 minute shy of al dente. Remove a mug full (1 to 1¼ cups) boiling starchy water just before draining pasta.

While pasta cooks, combine cheeses in large mixing bowl [3] and season with salt, pepper, chili flakes and thyme. Add hot cooking water from pasta to combine and add pasta, peas and asparagus. Taste to adjust seasonings and serve.