Cheddar and Vegetable Pasta Bake
2 tablespoons butter or margarine
2 cloves garlic
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
1 (16 ounce) package frozen mixed vegetables (cauliflower
red bell peppers
3 cups bow tie or penne pasta
cooked and drained
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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