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As is probably obvious by now, I heart my farmer’s markets. Aside from spices, I know I could eat only foods I found there. This recipe for mac and cheese is simple but uses so many fresh ingredients from the market that it really stands out from the standard boxed fare. Plus it’s not so weird that my kid won’t eat it. With the summer produce really hitting the stands now, you can stuff this pasta full of veggies but still be able to indulge in cheesy goodness.
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Ingredients
Instructions
- Preheat oven to 350°F. Get the pasta cooking, and start the sauce. Melt 2 tbsp butter, then whisk in flour and heat through. Whisk in the milk and let it heat to a simmer, whisking until it thickens. Add all but 1/4 cup of the cheese and whisk until completely melted.
- Melt the remaining butter in a small bowl and stir in the panko.
- Add the tomatoes, scallions, and salt and pepper to taste to the cheese sauce. Mix in the pasta, then dump into an 8×8 baking dish. Top with remaining cheese, then sprinkle on panko.
- Bake for 30 minutes or until bubbly.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
Oh it looks so good. I don’t know if my market offers raw milk cheddar. I have to look next time I’m there.
Yum!!! Looks soooo delicious. I love Mac & Cheese. Have to try it out.
Love the zing of raw milk cheddar — and its gorgeous how the flavor changes from season to season. There’s a dairy in our area that actually marks each cheese according to the season — spring is grassy and bright, while summer is a bit more herbal. Delicious!