Spring Vegetable Macaroni ‘n Cheese
Ingredients
- 1 bunch (about 12 oz.) asparagus
- 2 leeks
- 4 1/2 tablespoons butter
- 1 1/2 teaspoons salt
- 12 ounces dried orecchiette pasta
- 3/4 cup frozen petite peas
- 2 slices sourdough bread
- 3 tablespoons flour
- 2 teaspoons fresh thyme leaves
- 3 cups milk
- 2 teaspoons grated lemon peel
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fresh-ground pepper
- 6 ounces fresh chèvre (goat cheese)
- 1 1/2 cups shredded romano cheese
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