Food & Cooking Recipes Ingredients Pasta and Grains Cheesy Asparagus Pasta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 8, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare. Ingredients 4 tablespoons unsalted butter, room temperature, plus more for dishes Kosher salt and freshly ground black pepper 1 pound short pasta, such as penne 1 bunch asparagus (about 1 pound), tips trimmed, stalks sliced into ½-inch pieces 2 cups whole milk 8 ounces cream cheese, cubed 8 ounces sharp cheddar, grated 4 ounces Gruyere, grated Directions Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain. Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses. Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving. Chris Simpson Rate it Print