Loaded Macaroni and Cheese

Recipe from

Nutritional Information

Calories 461
Caloriesfromfat 27 %
Fat 13.8 g
Satfat 8 g
Monofat 3.8 g
Polyfat 1 g
Protein 24 g
Carbohydrate 59.4 g
Fiber 4.4 g
Cholesterol 48 mg
Iron 3.6 mg
Sodium 640 mg
Calcium 449 mg

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

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.

Note:

Victoria Riccardi,

May 2000
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