PREP: 25 minutes BAKE: 25 minutes OVEN: 350°F MAKES 6 servings
• 8 ounces dried elbow, wagon wheel, or medium shell macaroni
• 2 cups frozen peas
• 1⁄2 cup soft bread crumbs
• 1⁄4 cup grated Asiago or Parmesan cheese
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garam masala
• 1⁄4 teaspoon ground turmeric
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon cayenne pepper
• 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 ounces)
1. Preheat oven to 350°F. Cook macaroni according to package directions. Place peas in a colander. Drain macaroni in colander with the peas.
2. Meanwhile, in a small bowl combine bread crumbs, Asiago cheese, and paprika; set aside. In another small bowl stir together salt, garam masala, turmeric, black pepper, and cayenne pepper.
3. In a large saucepan heat butter over medium heat. Add garlic paste and ginger; cook and stir for 1 minute. Add salt mixture; cook and stir for 2 minutes. Stir in flour. Gradually stir in milk. Cook and stir until slightly thickened and bubbly. Gradually add cheddar cheese, stirring until melted. Stir in cooked macaroni mixture.
4. Transfer mixture to an ungreased 2-quart rectangular baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, for 25 to 30 minutes or until bubbly and crumbs are golden brown.
PER SERVING: 481 cal., 23 g total fat (14 g sat. fat), 70 mg chol., 652 mg sodium, 46 g carb., 4 g fiber, 23 g pro.
