PASTA DAY: Loaded Macaroni and Cheese

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* Exported from MasterCook *

 

Loaded Macaroni and Cheese

 

Recipe By : Cooking Light Magazine, May 2000, page 133

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup all-purpose flour

2 cups 2% reduced-fat milk

3 cloves garlic -- minced

1 cup shredded fontina cheese -- (4 ounces)

1 cup grated Asiago cheese -- (4 ounces)

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 -- (about 12 ounces)

OR cavatappi pasta

2 cups broccoli florets

1 cup diced carrot

1 cup julienne-cut red bell pepper -- (2-inch)

1 cup frozen petite green peas -- thawed

 

Macaroni made with two different Italian cheeses seems pretty decadent on

its own. But we've added red peppers, carrots, peas, and broccoli to give

this old favorite a new twist and a lot more flavor.

 

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. Yield: 6 servings (serving size: 1 1/2 cups).

 

CALORIES 461 (27% from fat); FAT 13.8g (sat 8g, mono 3.8g, poly 1g);

PROTEIN 24g; CARB 59.4g; FIBER 4.4g; CHOL 48mg; IRON 3.6mg; SODIUM 640mg;

CALC 449mg

 

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