ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Loaded Macaroni and Cheese

Yield 6 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

  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.