Loaded Macaroni and Cheese

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

Directions:

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.

By RecipeOfHealth.com