Everything you love about cheesy mac and cheese, with a variety of Spring’s in-season vegetables. Celebrate Spring’s bounty!
Now that we grow some of our own fruits and vegetables and I cook pretty frequently now, I’ve become more familiar with when certain fruits and vegetables are in season. I never really used to pay attention to any of that before but now I buy and cook with in-season fruits and vegetables as much as possible. Makes total sense. You get the fruits and veggies when they are in peak season, taste the best and the price is fair and reasonable.
And yes, I know zucchini is not in season until June but I can’t live without this lovely summer squash and I always manage to find fresh zucchini at my local grocery store or Trader Joe’s.
This creamy, cheesy macaroni and cheese celebrates spring time vegetables. Asparagus, snow peas, broccoli and peas are some of my favorites! Call it pasta primavera, use linguine noodles, do whatever you want but you’ve got to make this pasta dish!
Spring Medley Mac and Cheese with Wisconsin Cheese
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1 clove garlic minced
- 1 1/2 cups asparagus chopped
- 1 cup yellow squash
- 1/2 cup snow peas cut in half crosswise
- 1 1/2 cups mushrooms chopped
- 1 cup broccoli florets chopped
- 1/2 pound shell pasta dry
- 1 cup frozen baby peas
- 1/2 cup heavy cream
- 1 cup 4 ounces Wisconsin mozzarella cheese, shredded
- 1/2 cup 2 ounces Wisconsin parmesan cheese, grated, plus more for serving
- Salt and black pepper to taste
Instructions
- Using a large non-stick sauté pan, heat olive oil over medium high heat. After 1 minute, add the onion and garlic and sauté for about 2 minutes, or until onion has softened a bit. Add asparagus, squash, snow peas, mushrooms and broccoli, and continue to cook until vegetables begin to soften, about 3-4 minutes.
- While vegetables are cooking, bring a large pot of salted water to a boil and cook pasta to al dente, or for about 7-8 minutes. Remove from the heat and drain (reserving a ½ cup of the pasta water).
- Pour pasta into pan with vegetables and add baby peas, heavy cream, mozzarella, and parmesan. Beginning with ¼ cup, add reserved pasta water to pan and continue to mix well, add additional pasta water as necessary to bring sauce together.
- Season with salt and pepper and let pasta cook for a few more minutes. Serve and garnish with additional parmesan cheese at the table if desired. Enjoy!
I used Wisconsin mozzarella and parmesan. I love these two cheeses together . . . so magical and delicious. So please, head on over to 
Disclosure: This is a sponsored post for Wisconsin Cheese, All Things Mac and Cheese. All opinions expressed here are 100% my own.
This is exactly what I want today! Squash and zucchini are my favs and this will be amazing over the summer too. Thanks Alice and have a great weekend!
Thank so much, Matt!! Cheers!
Alice, I saw this pop up on my email feed this morning and I had to come here to drool over this gorgeous pasta dish. That looks so fresh, flavourful and delicious! I’m thinking of making this over the weekend. I’ll let you know if I do! Hope you’re having a banging time in Miami, girl!
Awh, thanks Nancy!! Re: BlogHer Food: having so much fun!! Wish you were here!!
Spring time mac & cheese is a definite cause for celebration. I’m always a fan of peas & greens.
Enjoy!
Thank you, Alice! yes, peas are my fave too!
You do mac and cheese right!
haha, thanks Jocelyn! So GREAT meeting you, girl! 🙂
What an amazing spring/summer pasta! I am eagerly awaiting the local spring produce!
I love this recipe! So delicious and perfect for spring.