Past Recipes
Mac and Cheese

Mac and Cheese with Gruyère, Peas, and Pea Shoots

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Recipe Details

Story

Get ready to blow up your Instagram feed with this dish of impossibly creamy mac and cheese. This version is made with small-batch rigatoni from our friends at Sfoglini, a charming pasta-making crew based in Brooklyn, New York. Three kinds of melty cheese (hello, mozzarella, Gruyère, and pecorino) are tossed with bright green peas and sweet pea shoots, then baked with breadcrumbs for crunch.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • unsalted butter
    2 tablespoons
    unsalted butter
  • pea shoots
    1 1/2 ounce
    pea shoots
  • fresh parsley
    1/8 ounce
    fresh parsley
  • rigatoni
    8 ounces
    rigatoni
  • flour
    2 tablespoons
    flour
  • whole milk
    1 cup
    whole milk
  • peas
    1 cup
    peas
  • grated pecorino cheese
    1 tablespoon
    grated pecorino cheese
  • panko breadcrumbs
    3 tablespoons
    panko breadcrumbs
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • shredded Gruyère cheese
    1/2 cup
    shredded Gruyère cheese

What You’ll Need

  • 12" large pot
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Set aside butter to soften at room temperature until ready to use. Rinse pea shoots and cut into 1-inch pieces. Rinse parsley and roughly chop leaves, discarding stems.
  2. Cook Rigatoni

    Cook Rigatoni

    Add salt generously to pot of boiling water. Stir in rigatoni, allow to return to a boil, and cook until very al dente, about 4 minutes. Drain and set aside.
  3. Make Sauce

    Make Sauce

    While rigatoni cooks, using your hands, mix together flour and butter in a small bowl to make beurre manié. Add milk to pot from rigatoni over medium-high heat and cook until small bubbles form on the surface, 2-3 minutes. Add beurre manié and whisk continuously until smooth, about 1 minute more. Remove pot from heat. Season with ½ teaspoon kosher salt and pepper as desired.
  4. Assemble Mac and Cheese

    Assemble Mac and Cheese

    Add cheese mix, peas, pea shoots, and rigatoni to pot with sauce and stir to combine. Transfer to tin, reshaping if bent. Sprinkle pecorino and breadcrumbs on top. Cover loosely with foil.
  5. Bake Mac and Cheese

    Bake Mac and Cheese

    Place mac and cheese on a baking sheet, transfer to top rack of oven, and bake until beginning to bubble, about 5 minutes, then remove. Discard foil, return to oven, and continuing baking until rigatoni is fully cooked and cheese is melted, 5-7 minutes more.
  6. Plate Mac and Cheese

    Plate Mac and Cheese

    Remove mac and cheese from oven and set aside to cool for about 5 minutes. Garnish with parsley and enjoy your cheesy masterpiece.

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