2 ratings

Macaroni and Cheese Primavera

A contemporary twist on classic mac and cheese
Macaroni and Cheese Primavera
Courtesy of McCormick

The ultimate comfort food gets a contemporary twist with vegetables, sage, rosemary and a generous topping of Panko bread crumbs and Asiago cheese.

Recipe courtesy of McCormick


  • 8 Ounces elbow macaroni
  • 2 Cups small broccoli florets
  • 3 Teaspoons butter
  • 2 Tablespoons flour
  • 1 Teaspoon rubbed sage
  • 1/2 Teaspoon garlic powder
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon ground black pepper
  • 1/2 Teaspoon rosemary leaves
  • 2 Cups milk
  • 2 Cups cheddar cheese, shredded
  • 2 Cups Monterey jack cheese, shredded
  • 2 Cups grape tomatoes, quartered
  • 1/2 Cup Panko Japanese bread crumbs
  • 1/4 Cup grated Asiago cheese


Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking.

Rinse under cold water; drain well.

Meanwhile, preheat oven to 375°F.

Melt butter in same saucepan on medium heat.

Sprinkle with flour and spices.

Cook and stir 1 minute or until well blended.

Gradually stir in milk until smooth.

Stirring constantly, cook 3 minutes or until sauce starts to thicken.

Stir in Cheddar and Monterey Jack cheeses until melted and smooth.

Add macaroni, broccoli and tomatoes; toss gently to coat.

Pour into greased 13x9-inch baking dish.

Mix panko and Asiago cheese.

Sprinkle evenly over top.

Bake 25 to 30 minutes or until bubbly.

Let stand 5 minutes before serving.