Mac and cheese with asparagus and green peas

Ingredients:

• 2 thick slices bacon, cut into pieces
• 2 green onions, thinly sliced
• 2 tbsp. flour
• 2 cups whole milk
• 0.5 tsp mustard powder
• 220 g small shell pasta (about 2 cups)
• 220 g of thin asparagus, trim the ends, cut the stems into 2.5 cm pieces.
• 60 g of cream cheese
• 1/4 tbsp. grated parmesan
• 1.5 cups grated Monterey Jack cheese
• 3/4 cup frozen green peas, thawed

Preparation:

1. Bring a large pot of salted water to a boil. Cook the bacon in the pot over medium-high heat, stirring occasionally, until crisp, 3-4 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
2. Add green onions to the pot (reserve 1 tablespoon of dark green onions for serving). Cook over medium heat until softened, about 1 minute. Add flour and stir for 1 minute. Slowly whisk in milk.
3. Stir in mustard powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens and becomes smooth, about 5 minutes.
4. Meanwhile, add the pasta to the boiling water and cook according to package directions until al dente, adding the asparagus one minute before the end of the cooking time. Drain, reserving 1 cup of the water separately.
5. Stir the cream cheese into the sauce until smooth. Reduce the heat to low and add the Parmesan and Monterey Jack cheese, a little at a time, until completely melted. Remove the sauce from the heat if the pasta is not yet done.
6. Stir the pasta, asparagus, and peas into the sauce. Season with salt and pepper to taste. If necessary, thin the sauce with the pasta cooking water (the sauce will thicken as it cools). Divide among plates. Top with fried bacon and green onions.