Loaded Macaroni and Cheese

Name: Loaded Macaroni and Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 113 grams cup grated Asiago cheese; 237 milliliters (2-inch) julienne-cut red bell pepper; 1 teaspoons freshly ground black pepper; 473 milliliters broccoli florets; 237 milliliters diced carrot; 340 grams cups uncooked macaroni or cavatappi pasta (about; 59 milliliters all-purpose flour; 113 grams cup shredded fontina cheese; 59 milliliters chopped fresh basil; 3 garlic cloves, minced; 0 teaspoons garlic powder; 473 milliliters 2% reduced-fat milk; 237 milliliters frozen petite green peas, thawed; 1 teaspoons salt; 1 Tbsp spicy brown mustard; 2 liters water

You can never have too many main course recipes, so give Loaded Macaroni and Cheese A mixture of flour, salt, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes. You can put away the pre packaged macaroni and cheese at the store.

Instructions

Lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Place in a medium saucepan; gradually add milk, stirring with a whisk until blended. Stir in minced garlic.

Ingredients you will need

Minced Garlic

Milk

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Garlic Powder