Cheddar and Vegetable Pasta Bake

Cheddar and Vegetable Pasta Bake

6 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    17 m
  • Ready In

    42 m
Recipe by  Sargento®

“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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (6)

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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 beans, peas, carrots & corn mix) But nothing is this recipe was a wow. Sorry, wasn't a crowd pleaser.



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.



This is simple enough to make and tastes good, although I would make a few changes. I agree with one of the other reviewers that it CAN be bland, but that of course is where your own creativity comes in. I mixed bread crumbs and parsley with the cheese topping, and next time I plan on adding black pepper and parsley to the cheese sauce. I will definitely make this again!

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Amount Per Serving (4 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 48.3 g
  • 16%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet



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Chicken Cordon Bleu


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