YIELD: 4 SERVINGS Bechamel: 3 cups whole milk ½ cup butter ⅔ cup all-purpose flour Pinch of nutmeg 8 oz. white cheddar cheese, shredded, divided Gremolatta: Grated zest of 1 lemon 2 Tbsps. chopped fresh Italian parsley 2 Tbsps. panko bread crumbs Mac and Cheese: 1 Tbsp. butter 1 tsp. minced garlic ½ cup heavy cream 2 cups frozen green peas, thawed 1 lb. cavatappi pasta, cooked al dente, drained Scallops and Asparagus: 16 large sea scallops Salt and pepper to taste 1 Tbsp. vegetable oil ...

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