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8
ounces dried macaroni
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2
cups frozen peas
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1/2
cup soft bread crumbs
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1/4
cup freshly grated Asiago cheese (1 oz.)
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1/2
teaspoon paprika
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1/2
teaspoon salt
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1/2
teaspoon garam masala
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1/4
teaspoon ground black pepper
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1/4
teaspoon cayenne pepper
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1/4
teaspoon ground turmeric
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3
tablespoons butter
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1
teaspoon garlic paste
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1/2
teaspoon finely shredded fresh ginger
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2
tablespoons all-purpose flour
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3
cups milk
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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,
- Calories 481,
- Protein (gm) 23,
- Carbohydrate (gm) 46,
- Fat, total (gm) 23,
- Cholesterol (mg) 70,
- Saturated fat (gm) 14,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 10,
- Vitamin A (IU) 1944,
- Vitamin 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 (DV %) 495,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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