Mac and Cheese with Gruyère, Peas, and Pea Shoots
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Ingredients & Equipment
What we send
- 2 tablespoonsunsalted butter
- 1 1/2 ouncepea shoots
- 1/8 ouncefresh parsley
- 8 ouncesrigatoni
- 2 tablespoonsflour
- 1 cupwhole milk
- 1 cuppeas
- 1 tablespoongrated pecorino cheese
- 3 tablespoonspanko breadcrumbs
- 2 ouncesshredded mozzarella cheese
- 1/2 cupshredded Gruyère cheese
What You’ll Need
- 12" large pot
- aluminum foil
- baking sheet
Prepare IngredientsPreheat 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.
Cook RigatoniAdd 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.
Make SauceWhile 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.
Assemble Mac and CheeseAdd 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.
Bake Mac and CheesePlace 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.
Plate Mac and CheeseRemove mac and cheese from oven and set aside to cool for about 5 minutes. Garnish with parsley and enjoy your cheesy masterpiece.