Menu Inspiration

Macaroni & Cheese Primavera

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by Shamrock Foods Menu Team
Portions: 15, 1 cup


  • 2 pounds Elbow Macaroni
  • 2 gallons of Water
  • ¼ cup Butter
  • ¼ cup Aspen Gold® Canola Oil
  • 2 cups Broccoli Florets
  • 4 Green Onions, chopped
  • 4 Cloves Markon Ready-Set-Serve™ Peeled Whole Garlic, Minced
  • 2 cups Asparagus, cut into 2" pieces
  • ½ cup Red Bell Peppers, Diced
  • 1 tsp Salt
  • 1 tsp Katy’s Kitchen® Ground Black Pepper
  • 1 cup Vegetable Broth
  • 1 quart, 2% Shamrock Farms® Milk
  • 1 cup Shamrock Farms Heavy Whipping Cream
  • 2 cups Green Peas
  • 2 cups Mild Shredded Cheddar Cheese
  • 2 cups Shredded Mozzarella Cheese
  • 1 1/3 tbsp Corn Starch


  1. Stir macaroni noodles into boiling water, cook approximately 12 minutes or until tender; drain well. Reserve for later step.
  2. In stock pot, heat butter and olive oil over medium-high heat.
  3. Add broccoli, green onions, garlic, asparagus, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, for 3 minutes.
  4. Add vegetable broth and cook for 1 minute.
  5. Add milk and cream. Continue to cook until warmed through. Stir in peas.
  6. In a separate bowl, toss together cheddar, mozzarella, and corn starch.
  7. Sprinkle cheese mixture into sauce, stirring until completely melted. Bring to simmer and allow sauce to thicken, about 1 minute.
  8. Add the pasta and stir until combined. **CCP: Cook to a minimum internal temperature of 165 degrees F (74 degrees C) or higher for 15 seconds
  9. Transfer to greased 12 x 20 x 2" pan.
  10. Serve 1 cup or menued portion.

Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive. 

  • All Cold Holding- All foods should be held 41 degrees F or below. 
  • All Hot Holding- All foods should be held at 135 degrees F or above. 
  • Food Safety and Sanitation- Food needs to be handled and prepared in a manner that prevents cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination. 

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