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- 8 ounces dried macaroni
- 2 cups frozen peas
- 1/2 cup soft bread crumbs
- 1/4 cup freshly grated Asiago cheese (1 oz.)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 3 tablespoons butter
- 1 teaspoon garlic paste
- 1/2 teaspoon finely shredded fresh ginger
- 2 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese (8 oz.)
1. Preheat oven to 350 degrees F. Cook macaroni according to package directions;. Place peas in colander. Drain pasta in colander with the peas. Set aside.
2. Meanwhile, in a small bowl combine bread crumbs, Asiago, and paprika; set aside. In another bowl stir together salt, garam masala, black pepper, cayenne, and turmeric; set aside.
3. In large saucepan melt butter. Add garlic paste and ginger; cook and stir 1 minute. Add salt-spice mixture and cook 2 minutes. Stir in flour until combined, about 1 minutes. Add milk all at once. Cook and stir until slightly thickened and bubbly. Stir in cheddar cheese until melted. Stir in cooked macaroni and peas. Transfer to 2-quart rectangular baking dish; sprinkle with bread crumb mixture. Bake, uncovered, 25 to 30 minutes or until bubbly and crumbs are golden. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 481,
- Fat, total (g) 23,
- chol. (mg) 70,
- sat. fat (g) 14,
- carb. (g) 46,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 10,
- pro. (g) 23,
- vit. A (IU) 1944,
- vit. C (mg) 9,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 137,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 652,
- Potassium (mg) 398,
- calcium (mg) 495,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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