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Cheddar and Vegetable Pasta Bake Tasty Recipes

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Cheddar and Vegetable Pasta Bake

"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

Instructions :

Prep : 25M Cook : 4M Ready in : 42M
  • 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.

Notes :

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