Green Mac N Cheese

Haynes

4 plus 1 tablespoons butter, separated

¼ cup ap flour

3 cups milk

1 plus 1 tablespoons Dijon mustard, separated

2 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

salt and pepper to taste

1 pound pasta, macaroni or small shells, cooked and drained

1 bunch asparagus, cut into 1 inch pieces

¼ cup chopped fresh chives

¼ cup chopped fresh tarragon

¼ cup fresh basil, chiffonade (rolled and sliced)

½ lemon, zest and juice

In a large pan, heat 4 tablespoons of butter and whisk in ¼ cup flour, whisking constantly to blonde roux. Continue to whisk, add milk. Cook, whisking frequently, until it begins to simmer and thicken. Remove from heat, stir in 1 tablespoon Dijon and all cheeses, about ½ cup at a time, stirring to melt into the milk sauce, (Bechamel). Season to taste with salt and pepper, fold in the cooked pasta.

Meanwhile, cut 1 bunch of asparagus into 1-inch pieces. Cook asparagus in 1 tablespoon butter just until tender. Add to the macaroni and cheese with chives, tarragon, and basil, lemon zest and juice, and 1 tablespoon of Dijon mustard. Mix well. Serve immediately.

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