Asparagus Mac and Cheese
As a Personal Chef I am always customizing recipes for my client’s preferences. Thanks to them, I am always getting inspired to try new combinations and find solutions when the prefer I omit certain ingredients.
Such is how this recipe was born. Looking for a way to add a green vegetable to the creamy white cheese sauce, my client suggested their favorite vegetable. Asparagus.
CHOOSING YOUR INGREDIENTS
When I make this dish for my Gluten-Free, Lectin-Free and clients that prefer raw dairy, I use the following ingredients. I share this because I want you to be aware of all the ways you can make this dish your own.
Use the best ingredients you can find, that work with your budget, dietary preferences and are available in your area. This is what I like to use (and the taste has been approved by my clients too).
If you are in Southern California, you can get all these ingredients at Mother’s Market and Erewhon. Whole Foods carries everything noted below except raw milk.
- Otto’s Naturals Cassava Flour
- Good quality unsalted butter such as Kerry Gold
- Brown rice pasta such as Andean Dream
- Raw whole milk from Mothers Market
- Raw cheddar cheese by Organic Pastures or raw goat cheddar
KEEP IT CLASSIC
I do have clients that prefer I don’t use alternative pasta and flour. If that is how you like to eat, no problem. In that case, you can use traditional butter, all-purpose flour and whole milk for this recipe.
Use organic or ingredients that suggest were prepared with non-gmo or pesticide free ingredients.
ASPARAGUS TIPS PLEASE
If you prefer only asparagus tips in this recipe, you will need 1 ½ bunches of asparagus to get 1 ½ cups of asparagus tips.
What I like to do for my clients, is use one bunch of blanch asparagus. I use all the tips, and a quarter of the stalks. I slice the stalks at a sharp angle which allows them to blend nicely in the baked pasta.
USING AN ALTERNATIVE PASTA? FOLLOW THIS TIP
If you are using brown rice pasta, lentil or garbanzo bean pasta for this dish, you must under cook the pasta. Otherwise you will get mush when you blend the pasta with the cheese sauce.
I know from experience. Do not cook the pasta according to directions when making it for mac and cheese.
Cook the pasta 3 minutes under the recommended time on the packaging. When you drain your alternative pasta, it will keep cooking as it sits and cools. It will keep cooking when you mix it with the cheese sauce. It will keep cooking when you bake it in the oven.
Don’t worry, your pasta will not turn out under cooked. Trust me. But this action is critical if you are not using traditional wheat pasta.
CHEF TIP
- If using an alternative pasta to wheat, then undercook the pasta by 3 minutes.
- Want just asparagus tips in this recipe? Use 1 ½ bunches.
- I prefer a medium stalk over very thin or thick asparagus for this dish.
- Remember the quality of your ingredients improves the taste and satisfaction of the dish. Don’t skimp on the butter, whole milk and cheddar cheese.
IF YOU LIKE MAC & CHEESE, TRY THESE OTHER HEALTHY COMFORT FOOD RECIPES
- Healthyish Baked Macaroni & Cheese
- Black Bean & Spinach Enchiladas with Cashew Lime Crema
- Purple Mashed Sweet Potatoes
- Slow Cooked Collard Greens
- Cast Iron Skillet Gluten-Free Cornbread
Asparagus Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Bake
- Cuisine: Healthy
- Diet: Vegetarian
Description
Asparagus tips covered in a creamy white cheddar cheese sauce with pasta shells. A healthyish take on classic baked white cheddar mac and cheese.
Ingredients
For the Pasta
- 2 ½ cups of organic pasta shells or brown rice pasta
- 2 teaspoons sea salt
- Organic unsalted butter, for the dish
For the Cheese Sauce
- 4 Tbsp (1/2 stick) organic unsalted butter
- 4 Tbsp organic cassava flour
- 1 tsp sea salt
- 2 cups organic whole milk
- 2 cups organic grated sharp white cheddar
- 1/2 bunch of asparagus, blanched (1 ½ cups of asparagus
For the Topping
- 1/4 cup organic grated sharp white cheddar
Instructions
- Preheat oven to 350 degrees. Butter a square 8 x 8 or similar 2-quarts baking dish.
- Follow cooking directions for the pasta shells according to the brand you purchase. Add 2 teaspoons of salt and a drizzle of olive oil to the water while cooking the pasta. Cook till al dente. Set aside.
- While the pasta is cooking, blanch the asparagus. Bring 4 cups of water and 1 tablespoon of salt to a boil. Trim the ends off asparagus, add to boiling water for 5 seconds and drain. Once cool, slice asparagus tips and stalk at a sharp angle. Set aside.
- Start the cheese sauce. Melt 4 tablespoon of butter in a medium sauce pot. Using spatula, stir in the flour and salt, one tablespoon at a time, over medium heat. Stir till flour is fully incorporated and let cook for about 3 minutes, letting the flour and butter slightly darken.
- Slowly whisk in 1 cup of milk till fully incorporated, then the remaining 1 cup of milk. Bring to a simmer, stirring constantly, until the cheese sauce thickens, about 5 minutes. Using a spatula, stir in the cheese until it is melted. Add the drained pasta and asparagus to the cheese sauce and mix thoroughly. Transfer the macaroni and cheese to the prepared baking dish. Top with remaining ¼ cup grated cheese.
- Bake for 15 minutes. To brown the cheese for a crispy top, place under the broiler for 1-4 minutes depending on your oven.
Notes
- If using an alternative pasta to wheat, then undercook the pasta by 3 minutes.
- Want just asparagus tips in this recipe? Use 1 ½ bunches.
- I prefer a medium stalk over very thin or thick asparagus for this dish.
- Remember the quality of your ingredients improves the taste and satisfaction of the dish. Don’t skimp on the butter, whole milk and cheddar cheese.
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