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overhead shot of cast iron pan and a wooden spoon serving up spring greens stovetop mac and cheese into a blue and white bowl
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Spring Greens Stovetop Mac and Cheese

Cook Time 12 minutes
Total Time 12 minutes
Servings 2 servings

Ingredients

  • 8 ounces of macaroni
  • 1 Tbsp butter
  • 1 Tbsp milk
  • 1 ounce freshly grated romano or parmesan or other hard salty cheese about 1/2 cup grated
  • 2 ounces freshly grated dill havarti I’m sure substitutions could be made here- cheddar, gouda, Monterey jack if that’s the case you might want to add a pinch of dried dill to the milk)
  • 1/2-1 cup frozen peas
  • 1/4 cup minced chives
  • a healthy bunch 8-10 leavesof basil, juillienned
  • salt and pepper to taste

Instructions

  • you can make this in a skillet like the cast iron pan pictured or a medium sauce pan.
  • bring about 4 cups of heavily salted (2-3 tsps of diamond kosher) water to a boil, add the pasta and cook until just tender
  • this is when I shred the cheese and julienne the herbs
  • right before removing the pasta from the heat add the frozen peas and give a stir, drain the peas and pasta and set aside
  • in same said pan or skillet melt the butter over medium/medium low heat and add the flour, stirring until the flour is completely saturated. whisk in the milk and whisk until smooth and just beginning to thicken and bubble. Remove from heat and stir in the cheeses, then add the pasta and peas. again stir to combine and then add the rest of the herbs ( I usually reserve a few to sprinkle on top for garnish). serve immediately, though it will keep warm covered on the stove for for 10-15 minutes if you’ve got other things to do.