Cheddar and Vegetable Pasta Bake |
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Prep Time: 25 Minutes Cook Time: 17 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese yum! Ingredients:
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 |
Directions:
1. 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.
2. 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.
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