Loaded Macaroni and Cheese

By dashy_65

Victoria Riccardi, Cooking Light

MAY 2000

Ingredients

• 1/4 cup all-purpose flour
• 2 cups 2% reduced-fat milk
• 3 garlic cloves, minced
• 1 cup (4 ounces) shredded fontina cheese
• 1 cup (4 ounces) grated Asiago cheese
• 1/4 cup chopped fresh basil
• 1 tablespoon spicy brown mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 8 cups water
• 5 cups uncooked macaroni or cavatappi pasta (about 12 ounces)
• 2 cups broccoli florets
• 1 cup diced carrot
• 1 cup (2-inch) julienne-cut red bell pepper
• 1 cup frozen petite green peas, thawed

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Place in a medium saucepan; gradually add milk, stirring with a whisk until blended. Stir in minced garlic. Place over medium heat, and cook until thick (for about 5 minutes); stir constantly. Stir in fontina and next 6 ingredients (fontina through garlic powder), and cook 1 minute. Stir constantly until cheese melts.

Bring water to a boil. Add pasta; cook 6 minutes. Add broccoli and carrot; cook 6 minutes. Stir in bell pepper and peas; cook 1 minute. Drain. Combine pasta mixture and cheese mixture. Serve immediately.

461 cal, 13.8g fat, 24g protein, 59.4g carbs, 4.4g fiber, 640mg sodium