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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

Description

MyRecipes