Macaroni and Cheese

SHOP (12 servings)
Pasta (1 16 oz package Conchiglie or Small Elbows)
Extra Virgin Olive Oil – Kosher Salt & Pepper
Flour (1/2 cup All Purpose)
Butter (1 cube – 8 tablespoons)
Milk (1 quart whole at room temperature)
Cheeses (7 cups shredded variety like Sharp White Cheddar, Asiago, Fontina, Pecorino Romano, Mozzarella
Onion (1 large yellow or sweet)
Garlic (3 large cloves)
Fresh Flat Leaf Parsley (1/2 bunch leaves only)
Fresh Thyme (1/2 bunch leaves only)
Green Peas (Frozen package about 16 oz)

PREP (30 minutes)
Bring large pot of water to boil then add Salt
Cook pasta per the directions on the package
Shred Cheeses, Chop Parsley and Thyme Leaves
Peel and Mince Garlic cloves and Finely chop Onion
Make classic roux by melting Butter in large sauce pan
Whisk in Flour until it completely dissolved and gradually add Milk stirring continually to create a thick sauce
Slowly add Cheese stirring until melted and reserve 2 cups for topping
Add the Parsley Then fold in cooked pasta to coat it evenly

ACTION (30 minutes)
Pre-heat oven 400 degrees,
Pour Pasta into deep baking pan treated with cooking spray and Top with reserved cheese
Cook about 30 mins until bubbly and golden brown on top
While baking warm Olive Oil in saucepan, add Onion, Garlic cook until fragrant.
Add Peas, Thyme, S&P and cook until warm
Let Macaroni & Cheese rest for a few minutes then top with the pea mixture