- 2 tablespoons butter or margarine
- 2 cloves garlic, minced
- 1 1/2 tablespoons flour
- 1 (12 fluid ounce) can evaporated skim milk
- 3/4 teaspoon salt
- 1/2 teaspoon hot pepper sauce (optional)
- 2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
- 1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
- 3 cups bow tie or penne pasta, cooked and drained
- Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
- Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.
04/28/2018
recipepes.com
Cheddar and Vegetable Pasta Bake, recipe
PT15M
PT1H
5
455 calories
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