Mac and cheese is a crowd pleasing way to use up leftover succotash but this combination is equally pleasing intentionally made.

Juice of 1 orange

Juice of 1 lime

2 cloves garlic, divided

3 green onions, sliced and divided 2:1

2 T butter, divided

1 C each, frozen lima beans or edamame, corn, and peas

½ a red bell pepper, minced

1 mildly hot pepper (such as a poblano or Anaheim) minced

1T flour

1t hot sauce

½ c broth

½ c milk

2 eggs

1T basil

8 oz dried cut pasta

1-2 cups shredded cheese (such a Gruyere)

In a microwave safe bowl, mix the citrus juices, 1 grated garlic clove, 1 green onion, 1T butter, beans and peppers. Microwave for 2 minutes or until heated through. Meanwhile heat remaining butter in a saucepan. Add garlic and the whites of the remaining green onion and cook until soft. Add the flour hot sauce and cook for a couple of minutes. Whisk in broth and cook for 5 minutes, whisking, until incorporated. Mix milk with eggs. Remove the pan from the heat and gradually whisk the egg mixture into the broth mixture. Cook over low until thick. Meanwhile, bring a pot of water to the boil and cook pasta until al dente. Butter a 9” square casserole dish and preheat the oven to 375. Drain the pasta and return it to the same pan.  Add the succotash mixture, green onion greens and basil and stir thoroughly. Season. Add sauce and half of the cheese and mix. Pour out half of the pasta mixture into the pan and top with half of the remaining cheese. Top with the other half of the pasta and top with remaining cheese. Cover and bake for ½ hour. Remove the lid and cook for another 10 minutes. Let sit for 5 minutes before serving.

Serves 4

Cooking time: Approx 1 hour 15 minutes