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
How to Make It
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.
To me, this recipe is nothing special. With the exception of using whole-wheat pasta in lieu of cavatappi, I made no other changes to the recipe. I'm not sure that I would go through the trouble of making it again.
Much more like pasta primavera than mac and cheese. With cavatapi pasta, sauteed mushrooms instead of carrots, a tsp. of italian seasoning and a squirt of lemon and crushed red pepper at table, it's actually rather elegant. It plated very prettily, too, with chopped fresh basil on top. Made a one-dish meal for three/four people. For six, you'd need some substantial sides.
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