Spring Mac and Cheese (2 ways!)

Spring is in full swing, and we’re leaning into the green vibes with this epic Spring Mac and Cheese! It’s creamy, cheesy, loaded with pancetta and peas, and basically everything I want in life. I love carbs!

 

Why I Love This Recipe

You know I love a good mac and cheese moment, but this Spring Mac and Cheese version is giving major spring energy! The salty pancetta adds that crispy, savory bite, the peas keep it feeling bright and seasonal, and the cheese combo of fontina and gouda? Absolutely dreamy. Plus, it all comes together in one pot (unless you're baking it!), which means less cleanup and more time enjoying a bowl of cheesy magic. Perfect for a weeknight dinner or a springtime dinner party side.

I know what you're thinking - Spring Mac and Cheese in one pot? What does that mean? Yes -we are cooking the pasta in milk!

Cooking the pasta directly in milk is a total game-changer for mac and cheese. It not only saves you from dirtying an extra pot (we love a one-pot situation!), but it also lets the pasta release its starch straight into the milk as it cooks. That means a naturally creamy base without needing a roux or extra thickeners. By the time the pasta is tender, you've already got a silky, rich sauce just waiting for the cheese—no fuss, no flour, just creamy, dreamy perfection.

Ingredients & Substitutions

• Pancetta
• Medium shell pasta
• Milk
• Kosher salt
• Butter
• Garlic powder
• Fontina cheese
• Gouda cheese
• Black pepper
• Fresh or frozen peas
• Panko bread crumbs (optional, for baked version)

How to Make

1. In a medium saucepan, sauté the pancetta over medium heat until crisp. Remove with a slotted spoon and set aside.
2. In the same pan, add the milk, raw pasta, 1 teaspoon of salt, butter, and garlic powder. Bring to a simmer over medium-high heat, stirring frequently to prevent sticking.
3. Once simmering, reduce the heat to low. Continue stirring and cook for 17–20 minutes, or until the pasta is tender. Drain any excess milk and return the pasta to the pot.
4. Stir in the grated fontina, gouda, cooked pancetta, and peas until the cheese is fully melted and everything is evenly combined. Turn off the heat, cover the pot, and let sit for 5 minutes before serving.

For the baked version:
Transfer the Spring Mac and Cheese to a medium baking dish. Melt the butter and mix with the panko. Sprinkle the breadcrumb mixture over the top and bake at 375°F for 10–15 minutes, until golden brown. Serve hot.

Tips & Tricks

• Don’t walk away from the pot! This is a one-pot Spring Mac and Cheese, and the pasta cooks directly in the milk—so give it frequent stirs to keep things creamy and prevent any sticking.
• Blanch your peas if using fresh ones—they only need a minute or two in boiling water to keep that bright green color and snap.
• Want it extra golden and crispy on top? Go for the baked Spring Mac and Cheese version and load up with buttery panko breadcrumbs.
• Use a mix of cheeses for max flavor. Fontina melts like a dream and gouda brings the nuttiness—don’t skip the combo!
• Make it ahead: You can prep everything up to the bake when it comes to Spring Mac and Cheese, then refrigerate, and then pop it in the oven when you’re ready to serve.

FAQ's

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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking