Summer Mac And Cheese

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   1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes. Then add frozen peas to the pot and cook quickly for no more than 2 minutes. Drain pasta and peas together (do not rinse).

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   2. In a pot over medium-high heat, heat butter until melted. While whisking constantly, add flour to form a smooth paste. Cook butter and flour together for about 2 minutes. Still whisking, pour in milk and mix until paste is thoroughly dissolved in milk. Allow milk mixture to heat up and simmer gently for about 5 minutes, just until sauce begins to thicken and coat the back of a spoon. Adjust heat to low and allow the sauce to simmer gently for about 1 minute. Continuing to whisk, add white cheddar and asiago cheeses, handful by handful, so they melt evenly and slowly. After all cheese is added, mix in lemon juice, zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, chopped mint, chopped parsley, and chopped basil. Adjust sauce for seasoning.

3. 3

   3. Add in drained pasta and peas and fold with cheese sauce until pasta is evenly coated. Serve immediately, with additional chopped herbs on top and a slice of lemon.

No additional tips available.