Cheddar and Vegetable Pasta Bake

Name: Cheddar and Vegetable Pasta Bake
Total time: 42
Yield: 4
Ingredients: 2 tablespoons butter or margarine; 2 cloves garlic, minced; 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

Recipe by Sargento from allrecipes.com

Dinner 42 Mins.

Ingredients

4 servings

•

2 tablespoons butter or margarine
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2 cloves garlic, minced
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1.5 tablespoons flour
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1 (12 fluid ounce) can evaporated skim milk
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0.75 teaspoon salt

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0.5 teaspoon hot pepper sauce
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2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
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1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
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3 cups bow tie or penne pasta, cooked and drained

Instructions

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.