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Cheddar and Vegetable Pasta Bake
Cheddar and Vegetable Pasta Bake
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Prep Time:
25 minutes
Cook Time:
17 minutes
Total Time:
42 minutes
Healthy veggie mac and cheese with reduced-fat cheddar - delicious!
Ingredients:
  • 2 tablespoons butter or margarine
  • 1.5 tablespoons flour
  • 1 (12 fluid ounce) can evaporated skim milk
  • 0.75 teaspoon salt
  • 0.5 teaspoon hot pepper sauce
  • 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:
  • In a large saucepan over medium heat, melt butter and sauté garlic for 2 minutes. Add flour and cook for 1 more minute. Pour in milk, season with salt and pepper, and add hot sauce. Bring to a boil while stirring constantly. Remove from heat and stir in 1 cup of cheese until melted.
  • Combine the sauce and vegetables with the pasta, ensuring everything is well coated. Transfer the mixture to a greased medium baking dish or oval casserole. Cover with foil and bake in a preheated 375 degrees F oven for 15 minutes, or until heated through. Remove the foil, sprinkle with the remaining cheese, and bake for an additional 2 minutes, or until the cheese is melted and bubbly.

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