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Macaroni cheese with asparagus recipe

Steve Manfredi

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Macaroni cheese for spring.
Macaroni cheese for spring.Quentin Jones

Asparagus is best in springtime. Asparagus season begins late in August with produce arriving from south-eastern Queensland, then Mildura. As the weather gets warmer, the big crop from Victoria kicks in and, when the shop price hits $1 a bunch, the season is at its peak.

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Ingredients

  • 500g macaroni pasta

  • 3 bunches asparagus

  • 150g gruyere or sharp cheddar, grated

  • 150g parmesan, grated

  • 100g salted butter

  • freshly cracked pepper

Method

  1. Bring a pot of water to the boil for the pasta.

    Meanwhile, trim 1cm from the base ends of the asparagus, then cut the spears into 3cm lengths.

    A minute before the pasta is ready, add the asparagus pieces to the water.

    Drain and put immediately into a large saucepan, on low heat, with the rest of the ingredients. Stir well until the macaroni is creamy and totally coated with the cheese.

    Serve straight away.

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