Sautéed Buttered Asparagus with Cheddar Mac and Cheese and Chive Mashed Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A comforting trio of tender buttered asparagus, creamy cheddar mac and cheese, and fluffy mashed potatoes garnished with fresh chives. This american-inspired comfort food ready in about 45 minutes pairs tablespoons, divided unsalted butter, ounces elbow macaroni, tablespoons all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, trimmed and cut into 2-inch pieces asparagus spears
• 3 tablespoons, divided unsalted butter
• 8 ounces elbow macaroni
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon, divided salt
• 1/2 teaspoon, divided black pepper
• 2 pounds, peeled and cubed russet potatoes
• 2 tablespoons finely chopped chives
• 1/4 teaspoon garlic powder

Instructions

1. Step 1: Place 2 pounds peeled and cubed russet potatoes in a large pot and cover with cold water. Add 1/2 teaspoon salt and bring to a boil over high heat. Cook for 15-20 minutes until potatoes are tender when pierced with a fork, then drain well.
2. Step 2: While potatoes cook, bring a separate large pot of salted water (1 teaspoon salt) to a boil. Add 8 ounces elbow macaroni and cook for 7-8 minutes until al dente, then drain and set aside.
3. Step 3: To make the cheddar sauce, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until mixture bubbles and turns golden.
4. Step 4: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in 2 cups shredded sharp cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
5. Step 5: Combine the drained macaroni with the cheese sauce in a large bowl, stirring to coat all pasta evenly.
6. Step 6: For mashed potatoes, mash the drained potatoes with 1 tablespoon unsalted butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 2 tablespoons finely chopped chives until smooth and fluffy.
7. Step 7: Heat remaining 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add 1 pound trimmed asparagus pieces and sauté for 5-6 minutes until tender-crisp and bright green, stirring frequently.
8. Step 8: Serve the sautéed asparagus alongside portions of cheddar mac and cheese and chive mashed potatoes while warm.