Summer Mac And Cheese

• -1/2 pound cavatappi pasta (or other elbow macaroni pasta)

1. 1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes. Then add frozen peas to the pot and cook quickly for no more than 2 minutes. Drain pasta and peas together (do not rinse).
2. 2. In a pot over medium-high heat, heat butter until melted. While whisking constantly, add flour to form a smooth paste. Cook butter and flour together for about 2 minutes. Still whisking, pour in milk and mix until paste is thoroughly dissolved in milk. Allow milk mixture to heat up and simmer gently for about 5 minutes, just until sauce begins to thicken and coat the back of a spoon. Adjust heat to low and allow the sauce to simmer gently for about 1 minute. Continuing to whisk, add white cheddar and asiago cheeses, handful by handful, so they melt evenly and slowly. After all cheese is added, mix in lemon juice, zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, chopped mint, chopped parsley, and chopped basil. Adjust sauce for seasoning.
3. 3. Add in drained pasta and peas and fold with cheese sauce until pasta is evenly coated. Serve immediately, with additional chopped herbs on top and a slice of lemon.

cavatappi pasta

Taken from www.epicurious.com/recipes/member/views/summer-mac-and-cheese-52446571 (may not work)