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As is probably obvious by now, I heart my farmer’s markets. Aside from spices, I know I could eat only foods I found there. This recipe for mac and cheese is simple but uses so many fresh ingredients from the market that it really stands out from the standard boxed fare. Plus it’s not so weird that my kid won’t eat it. With the summer produce really hitting the stands now, you can stuff this pasta full of veggies but still be able to indulge in cheesy goodness.
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- 4 tablespoons butter
- 2 tablespoons flour
- Salt and pepper
- 1 1/2 cups milk
- 2 cups shredded raw milk cheddar
- 4 green onions, chopped
- 1 tomato, chopped
- 12 ounces pasta, cooked
- 1/4 cup panko breadcrumbs
- Preheat oven to 350°F. Get the pasta cooking, and start the sauce. Melt 2 tbsp butter, then whisk in flour and heat through. Whisk in the milk and let it heat to a simmer, whisking until it thickens. Add all but 1/4 cup of the cheese and whisk until completely melted.
- Melt the remaining butter in a small bowl and stir in the panko.
- Add the tomatoes, scallions, and salt and pepper to taste to the cheese sauce. Mix in the pasta, then dump into an 8×8 baking dish. Top with remaining cheese, then sprinkle on panko.
- Bake for 30 minutes or until bubbly.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…