Asparagus and Swiss Macaroni and Cheese Recipe

Name: Asparagus and Swiss Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; Kosher salt; 1 pound whole wheat penne; 6 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups vitamin D fortified 1-percent milk; 2 cups shredded Swiss cheese; 1/4 teaspoon ground nutmeg; Freshly ground black pepper; 2 bunches raw asparagus, bottom trimmed 2-inches and cut into 1 1/2-inch pieces (4 cups); 10 slices Swiss cheese; 1 cup panko or regular breadcrumbs

Servings: persons

Nonstick cooking spray
Kosher salt
1 pound whole wheat penne
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups vitamin D fortified 1-percent milk
2 cups shredded Swiss cheese
1/4 teaspoon ground nutmeg
Freshly ground black pepper
2 bunches raw asparagus, bottom trimmed 2-inches and cut into 1 1/2-inch pieces (4 cups)
10 slices Swiss cheese
1 cup panko or regular breadcrumbs

1
Preheat the oven to 350 degrees F. Move a rack to the middle of the oven.
2
Coat a 9-by-13-inch baking dish with nonstick cooking spray.
3
In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil.
4
Add the penne and cook 2 minutes less than the package directions, stirring occasionally.
5
The pasta will be slightly underdone.
6
Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside.
7
Drain the pasta into a colander.
8
Return the pasta to the pot and set aside.
9
Melt 4 tablespoons of the butter in a large skillet set over medium heat.
10
Add the flour and cook for 3 to 4 minutes, whisking constantly.
11
Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes.
12
Add the shredded cheese and whisk until smooth, the sauce will be very thick.
13
Add the nutmeg and season with some salt and pepper.
14
Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well.
15
Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices.
16
Cut the remaining 2 tablespoons butter into 1-inch cubes.
17
Sprinkle the panko over the cheese slices, and top with the butter cubes.
18
Bake until the top is golden brown and crisp, 20 to 25 minutes.
19
Remove from the oven and cool for 10 minutes before serving.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick cooking spray, Kosher salt, 1 pound whole wheat penne, 6 tablespoons unsalted butter, and more.

Yes, Asparagus and Swiss Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus and Swiss Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions