Friday, December 30, 2011

Baked Three Cheese Macaroni with Peas

Lemony thyme sets off a classic bechamel, which is swirled into a mixture of mozzarella, sharp cheddar and parmesan creating a decadent cheese sauce, that beautifully compliments fresh peas.  Sprinkled with bread crumbs, then baked until golden and bubbly, this makes an indulgent vegetarian entree or unforgettable side dish.


half pound macaroni
1 cup fresh peas
1/2 cup shredded mozzarella
1/2 cup shredded sharp cheddar
1/4 cup grated parmesan
2 tbsp flour
3 tbsp butter
1 tsp thyme
1 1/2 cups milk
olive oil

Preheat oven to 400 degrees, and cook the macaroni as specified on the package, drain and set aside.

In a deep sauce pan, melt the butter and thyme, stir in the flour and cook until a nutty aroma develops, about one or two minutes.  While whisking, slowly add the milk and continuing to whisk until the mixture starts to thicken and bubble.  Turn off the heat, mix in the cheeses and fold in the macaroni and peas.  Pour into a baking dish, top with breadcrumbs and drizzle with olive oil. then bake until bubbling and golden, about 20 minutes.  Let sit 15 minutes before serving.


  1. Oooh, that looks perfect. I love baked pasta dishes, and peas go so well with cheesy, creamy sauces :) Delicious!

  2. I love the sound of the thyme with the pasta. I wouldn't be able to resist throwing in some bacon too though :)

  3. Sounds delicious! I LOVE mac & cheese :) Plus, the addition of peas makes it healthy! (sort of...)

  4. This looks amazing!! I mean it doesn't get any better than that, seriously. I would definitely eat a big bowl of that, even though I gained like 3 pounds over the holiday season, haha :) I've actually really been craving some homemade mac n' cheese, I seriously need to get on it and make some already! Thanks for reminding me :)