Go Back

Spring Medley Mac and Cheese with Wisconsin Cheese

Course: Main
Servings: 6
Author: Hip Foodie Mom


  • 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


  • 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!