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Cheddar and Vegetable Pasta Bake

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Cheddar and Vegetable Pasta Bake

Directions

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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
  • Methods :

  • 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.
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