Loaded Macaroni and Cheese

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 27%
  • Fat: 13.8g
  • Saturated fat: 8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1g
  • Protein: 24g
  • Carbohydrate: 59.4g
  • Fiber: 4.4g
  • Cholesterol: 48mg
  • Iron: 3.6mg
  • Sodium: 640mg
  • Calcium: 449mg


  • 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


  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.
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