Springtime or not, this cheesy mashup on pasta primavera will be a big hit with the whole fam. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/37T7m2XTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mac and Cheese PrimaveraRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 30 minActive: 30 minYield: 6 servingsIngredients1 pound medium pasta shells2 tablespoons salted butter 2 tablespoons olive oil 1 cup small broccoli florets 2 scallions, sliced, whites and green parts separated 2 cloves garlic, minced 1 bunch asparagus, cut into 2-inch pieces 1 small red bell pepper, diced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 2 cups whole milk 1/2 cup heavy cream 1 cup frozen peas 1 cup shredded fontina cheese 1 cup shredded white Cheddar 2 teaspoons cornstarch DirectionsCook the pasta according to the package instructions. Drain and set aside.Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.Toss together the fontina, Cheddar and cornstarch in a bowl.While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #MacandCheesePrimaveraMac and Cheese Primavera | The Pioneer Woman | Food Networkhttps://youtu.be/7EkEgI9w9tA
