6oz Hooks 2-Yr cheddar, grated

1 pint heavy cream.

1# pasta, cooked (shells or elbows, whatever you like)

2 Tbsp butter

½# asparagus, chopped

2 Tbsp green garlic, chopped

1 Tbsp minced chives

Salt and pepper to taste

Most recipes that you look up on the interwebs for homemade mac and cheese usually use flour in the recipe. This is essentially making a cheesy gravy. You are more than welcome to use one of those recipes as the gravy holds better for reheating. This recipe is designed to cook and eat right away because it will be so good, there won’t be leftovers.

Chop up the asparagus and green garlic.

Melt butter in a pan over med-high heat .

Add the chopped veggies and sauté until aromatic, stirring frequently. About 1-2 minutes

Remove and set aside for later.

Add heavy cream to the pan and reduce by have on med-low heat. If you have the heat turned up too high you will scorch the cream. We want to gently simmer to our desired reduction. The cream will try to boil over, so keep an eye on it and stir frequently. The consistency you are looking for will coat the back of a spoon. Once you’ve reached the right consistency, fold in the cheese. If the sauce seems runny, reduce further at a low temp.

Season the sauce to taste with salt and pepper.

Fold in cooked pasta, sautéed veggies and garnish with minced chives.

Side note: If you did not get the cheese share and don’t have Hooks 2-Yr Cheddar. Other cheeses may be substituted.