a recipe

Ladies, here's a really good recipe. it's quick & quite delicious. mac & cheese with a twist. (i found it in Sunset magazine). i didn't have any asparagus, so i made it without & it was still really good. Makes 4 - 6 Servings. MMMmmmm.

1 bunch asparagus
2 leeks
4.5 tablespoons butter
1.5 tsp salt
4 cups dried penne pasta
3/4 cups frozen peas (or 1 can)
2 slices sourdough bread
3 tablespoons flour
2 tsp fresh thyme leaves
3 cups milk
2 tsp grated lemon peel
1 tablespoon dijon mustard
1/2 tsp fresh ground pepper
6 oz chevre (goat cheese)
1.5 cups shredded romano cheese

preheat oven to 400 F
snap off tough ends of asparagus, cut spears into 1/2 inch pieces. cut root ends & tough green tops from leeks. cut in half lengthwise & rinse well, then slice thinly crosswise.

cook asparagus & leeks over medium heat with 1 tablespoon butter and 1/2 tsp salt until tender (about 7 mins). set aside.

cook pasta. stir in peas at the end. drain & return to pan.

meanwhile, tear bread into chunks and put into food processor with 1/2 tablespoon butter. whirl until crumbs form.

melt remaining 3 tablespoons butter in a saucepan. add flour & thyme, stir until smooth & bubbly. slowly whisk in milk and stir until boiling & thickened (this may take a short while). add lemon peel, mustard and remaining teaspoon salt. remove from heat and add goat cheese and 1 cup romano cheese.

pour sauce over drained pasta and peas. add asparagus mixture & stir well. scrape mixture into a baking dish and top with bread crumbs and remaining romano cheese.

bake until sauce is bubbling & bread crumbs are browned - about 20 minutes.

enjoy!