ISO: Loaded Mac & Cheese

[aggie94]

Can anyone post this recipe for me? Sorry, I don't know what issue it's from (or even what year) - it was recipe that I found on the "Letters to the Editor" page, but now it's not accessible.

Thanks!

[aggie94]

Just bumping this up. Can anyone with Mastercook post this recipe for me? TIA!

[jazzcat]

Sorry Aggie, I checked my Mastercook but could not find this. You have me interested too.

[Grace]

I can post it, but I need to know the issue/year it's from - I must not have downloaded that one from my diskettes (it's not in my software now), but I can still get it from the diskette if someone knows which issue it's from.

[Laura B]

Here ya go!

* Exported from MasterCook *

Loaded Macaroni and Cheese

Recipe By :Cooking Light Magazine. May 2000. Page: 133.
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. Yield: 6 servings (serving size: 1-1/2 cups).





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Per Serving (excluding unknown items): 569 Calories; 14g Fat (22.9% calories from fat); 27g Protein; 83g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 773mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.


NOTES : 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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Grace]

Thanks Laura - I don't know how I passed that one up. I went to my May 2000 diskette and moved this recipe over, and will try it myself. I like the idea that it has a lot of veggies in it. Here are the correct nutritional figures if anyone is interested in them:

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

[aggie94]

Thanks, Laura B and Grace! I actually make it without the veggies (and it's great!), but I was considering trying the "real" recipe.