Hooks 2-Yr Cheddar Mac & Cheese with Sautéed Asparagus
Hooks 2-Yr Cheddar Mac and Cheese with Sautéed Asparagus recipe credit - Steven Shoemaker
6oz Hooks 2-Yr Cheddar Grated
1 pint Heavy Cream.
1# Pasta Cooked(shells or elbows, whatever you like)
½# Asparagus Chopped
2tbsp Green Garlic Chopped
1 Tbsp minced Chives
Salt and Pepper to taste
Most recipes that you look up on the interwebs for homemade mac and cheese usually use flour in the recipe. This is essentially making a cheesy gravy. You are more than welcome to use one of those recipes as the gravy holds better for reheating. This recipe is designed to cook and eat right away because it will be so good, there won’t be leftovers.
Chop up the Asparagus and Green Garlic.
Melt butter in a pan over Med-Hi Heat .
Add the chopped veggies and sauté until aromatic, stirring frequently. About 1-2 minutes
Remove and set aside for later.
Add heavy cream to the pan and reduce by have on Med-Lo heat. If you have the heat turned up too high you will scorch the creamy. We want to gently simmer to our desired reduction. The cream will try to boil over, so keep an eye on it and stir frequently. The consistency you are looking for will coat the back of a spoon. Once you’ve reached the right consistency, fold in the cheese. If the sauce seems runny, reduce further at a low temp.
Season the sauce to taste with Salt and Pepper.
Fold in cooked pasta, sautéed veggies and garnish with minced chives.
Side note: If you did not get the cheese share and don’t have Hooks 2-Yr Cheddar. Other cheeses may be substituted.
Serve with a side salad, or bulk the meal up with vegetables of your choice.