Preheat your oven to 400°F. This step is essential, as it ensures your Macaroni and Cheese will bake evenly and develop that beautiful golden crust on top.
Snap the tough ends off the asparagus and cut them into ½-inch pieces. You want them to be bite-sized, so they mix well with the pasta later. The fresh green color will brighten your dish!
Prepare the leeks by cutting off the root ends and the tough green tops. Halve the leeks lengthwise and rinse them thoroughly under running water to remove any dirt. Thinly slice them crosswise. Clean leeks are crucial, as they can hide grit inside.
In a medium pan over medium-high heat, stir the chopped asparagus and sliced leeks with 1 tablespoon of butter and ½ teaspoon of salt. Cook until the asparagus is just tender, about 7 minutes. The colors should brighten, and the vegetables should be fragrant.
While the vegetables are cooking, bring about 3 quarts of water to a boil in a large pot over high heat. Once boiling, add the orecchiette pasta and cook according to the package instructions. Remember to stir in the frozen peas right at the end of the cooking time for an extra hit of flavor!
After the pasta is cooked, drain it and return it to the pot. This is where the magic begins, as you will mix in all the creamy goodness.
Meanwhile, take your sourdough bread and tear it into chunks. Place the chunks in a food processor with ½ tablespoon of butter. Process until they turn into crumbs. This will create a crunchy topping that contrasts beautifully with the creamy pasta.
Back to the medium pan, melt the remaining 3 tablespoons of butter over medium-high heat. Add the flour and thyme to the pan and stir until smooth and bubbling, which should take about 30 seconds. This forms the base for our creamy sauce!
Slowly whisk in the milk, stirring continuously until it comes to a boil and thickens, which should take about 5 to 8 minutes. The mixture should coat the back of a spoon when it’s ready.
Once thickened, remove the sauce from heat and stir in the lemon zest, Dijon mustard, black pepper, and the remaining ½ teaspoon of salt. Finally, fold in the goat cheese and 1 cup of Romano cheese until melted and smooth. Your sauce will be incredibly cheesy and rich!
Pour the luscious sauce over the drained pasta and peas. Add the mixture of asparagus and leeks and stir well to combine all the flavors. Make sure to mix it thoroughly so every bite is packed with goodness!
Scrape the mixture into a 2½-quart baking dish and spread it out evenly. Top it with the remaining ½ cup of Romano cheese and the bread crumbs you prepared. This will create a delightful crunchy topping when baked.
Bake the dish in your preheated oven for about 15 to 20 minutes, or until the sauce is bubbling and the breadcrumbs are golden brown. It’s crucial to watch it closely, as you want that perfect crispy finish!
