Estate Comforts

Mac ’n Cheese ’n Peas

Name: Mac ’n Cheese ’n Peas
Total time: 40 min
Ingredients: ¼ cup butter, ½ stick; 1 small red onion, peeled and minced, about ½ cup; 4 garlic cloves, peeled and minced, about 1 tablespoon; 2 tablespoons unbleached all-purpose flour; ½ cup dry white wine; ½ cup homemade or prepared low-sodium chicken broth; Juice of 1 medium lemon, about 3 tablespoons; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 1 cup sour cream; 4 ounces Parmesan cheese, grated, about 1 cup, plus 2 tablespoons for topping; 1 (10-ounce) package frozen peas, thawed; 2 tablespoons chopped fresh basil; 8 ounces uncooked macaroni, about 2 cups

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The Strategy:

Elevate classic macaroni and cheese with a sophisticated cream sauce flavored with red onion, garlic, white wine, and lemon juice. Fold al dente pasta and sweet peas into the rich sour cream and Parmesan sauce before baking until the top is golden brown. It is a fresh, flavorful twist on a beloved comfort food.

Serves: 6 | Total Time: 40 minutes till it's ready

Ingredients

Sauce Roux and Aromatics

¼ cup butter, ½ stick
1 small red onion, peeled and minced, about ½ cup
4 garlic cloves, peeled and minced, about 1 tablespoon
2 tablespoons unbleached all-purpose flour

Sauce Liquids

½ cup dry white wine
½ cup homemade or prepared low-sodium chicken broth
Juice of 1 medium lemon, about 3 tablespoons
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Cheese, Peas and Herbs

1 cup sour cream
4 ounces Parmesan cheese, grated, about 1 cup, plus 2 tablespoons for topping
1 (10-ounce) package frozen peas, thawed
2 tablespoons chopped fresh basil

Pasta

8 ounces uncooked macaroni, about 2 cups

Raw cooking ingredients for Mac ’n Cheese ’n Peas arranged beautifully on a clean kitchen counter.

Instructions

Sauce

Preheat the oven to 350°.
Coat the bottom and sides of an 11 x 7 x 2-inch baking dish with vegetable oil spray.
Melt the butter in a saucepan over medium heat until frothy. Slide the onion and garlic into the butter and cook until soft, about 3 to 5 minutes.
Whisk in the flour to make a smooth paste.
Stir in the wine, chicken broth and lemon juice.
Season with salt and pepper.
Stir the sauce over medium heat until it thickens, about 5 minutes.
Whisk in the sour cream and Parmesan cheese.
Stir in the peas and basil.

Pasta

Cook the pasta in salted boiling water until al dente, about 8 minutes.
Drain the pasta through a colander and dump into the baking dish. Scoop the sauce from the pot into the baking dish and toss to coat the macaroni.
Sprinkle the top of the casserole with the remaining 2 tablespoons Parmesan cheese.
Place the casserole into the oven and bake until the sauce is bubbling and the top begins to turn golden, about 20 to 30 minutes.

Home cook prepared steps for assembling and cooking Mac ’n Cheese ’n Peas.

The full recipe lives in the Vault

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Sunday Know How

Making your own chicken stock is a simple process. Begin with a whole chicken or chicken pieces.

Place them into a deep pot. Add anything you have in the fridge; use onions, garlic, celery, peppers and fresh herbs. You don't have to peel or stem anything, but halving or quartering veggies helps release flavor. Cover with water. Bring the stock to a boil. Reduce the temperature, cover the pot and simmer until the chicken is cooked through, about 30 minutes to an hour depending on the size of the chicken. Pour the stock through a colander into another deep pot or large bowl. Cool to room temperature. Pour into containers and store in the fridge or freezer. Discard the veggies and remove the skin and bones from the chicken. Reserve the cooked chicken for another use like stuffed peppers.

The Heart of the Table

This bubbling, golden pasta dish brings a playful yet sophisticated charm to the table, tempting guests with its rich, savory cheese aroma. The bright green peas add a fresh touch of color that makes the meal feel lively and welcoming.

An appetizing, fresh serving of cooked Mac ’n Cheese ’n Peas displayed beautifully on a styled dining table.

The Art of the Host

a large, hand-thrown ceramic serving platter with an organic rim
a 7-quart enameled cast-iron Dutch oven with dual helper handles
a solid copper balloon whisk to perfectly aerate ingredients
a pair of professional-grade stainless steel locking kitchen tongs
a set of organic, hand-glazed stoneware soup bowls in a soft sage green

Neighborly Grace

THE PRESENTATION: Serve the macaroni in a shallow baking dish, sprinkling additional Parmesan cheese and fresh basil leaves over the top just before serving.
THE POUR: Pair with a crisp, dry Sauvignon Blanc or a glass of chilled, sparkling water with lemon slices.
THE VIBE: Covered Veranda. The light afternoon breeze, the soft sounds of acoustic music, and the fresh pasta create a relaxed, happy lunch gathering.

Chef’s Recommendations

Tomatoes and Capers to Cut It: Poached Zucchini & Roasted Tomatoes
The Plate It Sits Beside: Beer-Basted Baby Back Ribs with Tennessee Whiskey Barbecue Sauce
An Indulgent Close: King Cake Cookies
Crunch Against the Cream: Broccoli Salad with Cherries, Almonds and Warm Bourbon-Bacon Dressing

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Mac ’n Cheese ’n Peas

Mac ’n Cheese ’n Peas

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

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