Loaded Macaroni And Cheese

• 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.

allpurpose, milk, garlic, fontina cheese, cheese, fresh basil, brown mustard, salt, freshly ground black pepper, garlic, water, macaroni, broccoli florets, carrot, red bell pepper, frozen petite green peas

Taken from www.myrecipes.com/recipe/loaded-macaroni-cheese (may not work)