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Ingredients

• 1 bunch (about 12 oz.) asparagus
• 2 leeks
• 4 1/2 tablespoons butter
• 1 1/2 teaspoons salt
• 12 ounces dried orecchiette pasta
• 3/4 cup frozen petite peas
• 2 slices sourdough bread
• 3 tablespoons flour
• 2 teaspoons fresh thyme leaves
• 3 cups milk
• 2 teaspoons grated lemon peel
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fresh-ground pepper
• 6 ounces fresh chèvre (goat cheese)
• 1 1/2 cups shredded romano cheese

Description

Step Out Of The Box With Your Mac-and-cheese  Recipe And Use Creamy Goat Cheese Instead Of The Usual Cheddar. In This Recipe, The Flavor Of Goat Cheese Balances Better With The Peas And Asparagus Than That Of Traditional Cheddar.

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