Loaded Macaroni and Cheese

By jenknoll

Calories: 461 (27% from fat)
Fat: 13.8g (sat 8g,mono 3.8g,poly 1g)
Protein: 24g
Carbohydrate: 59.4g
Fiber: 4.4g
Cholesterol: 48mg
Iron: 3.6mg
Sodium: 640mg
Calcium: 449mg

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

Preparation

Step 1

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.

2. 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.