Cheddar and Vegetable Pasta Bake

2 Reviews

Prep: 25 min
Cook: 17 min
Ready In: 42 min

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

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

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
465 cal
23%

Fat
19.2 g
30%

Carbs
48.3 g
16%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

mis7up

Mar. 15, 2013

"While this was a easy recipe, there was no flavor but that in the veggies. The noodles were tender, the veggies still had a crunch to it, I did follow to a T other then the I used mix veggies (green b..." See moreeans, peas, carrots & corn mix) But nothing is this recipe was a wow. Sorry, wasn't a crowd pleaser."

Amanda

Apr. 19, 2010

"I've never made mac and cheese before this, but we LOVE it. We don't use the garlic or hot pepper mainly because I have been out of it every time I make it, but it is one of our go to meals...." See more"

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