Cheddar Recipe « 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 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

Cooking 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.

Nutrition Facts

• calories465.1
• carbohydrateContent48.3 g
• cholesterolContent58.8 mg
• fatContent19.2 g
• fiberContent5.6 g
• proteinContent28.6 g
• saturatedFatContent12 g
• sodiumContent1008 mg
• sugarContent10.9 g