Cheddar and Vegetable Pasta Bake recipe

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Ingredients

2 tablespoons butter or margarine
2 cloves garlic, minced
1 ½ tablespoons flour
1 (12 fluid ounce) can evaporated skim milk
¾ teaspoon salt
½ 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

Nutrition Info

465.1 calories
carbohydrate: 48.3 g
cholesterol: 58.8 mg
fat: 19.2 g
fiber: 5.6 g
protein: 28.6 g
saturatedFat: 12 g
servingSize: -
sodium: 1008 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese – yum!

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