Cheddar and Vegetable Pasta Bake

Cheddar and Vegetable Pasta Bake

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Looking for a healthy financial credit of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese – yum!

The ingredient of Cheddar and Vegetable Pasta Bake

  1. 2 tablespoons butter or margarine
  2. 2 cloves garlic, minced
  3. 1u2009u00bd tablespoons flour
  4. 1 (12 fluid ounce) can evaporated skim milk
  5. u00be teaspoon salt
  6. u00bd teaspoon hot pepper sauce
  7. 2 cups Sargentou00ae Shredded shortened Fat Mild Cheddar Cheese, separated
  8. 1 (16 ounce) package frozen mixed vegetables (cauliflower, red fear peppers, broccoli), thawed
  9. 3 cups bow tie or penne pasta, cooked and drained

The instruction how to make Cheddar and Vegetable Pasta Bake

  1. Melt butter in large saucepan higher than medium heat. ensue garlic; cook 2 minutes. accumulate flour; cook and demonstrate 1 minute. mount up milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; raise a fuss in 1 cup cheese until melted.
  2. amass 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 later unshakable cheese; bake 2 minutes more or until cheese is melted.

Nutritions of Cheddar and Vegetable Pasta Bake

calories: 465.1 calories
carbohydrateContent: 48.3 g
cholesterolContent: 58.8 mg
fatContent: 19.2 g
fiberContent: 5.6 g
proteinContent: 28.6 g
saturatedFatContent: 12 g
servingSize:
sodiumContent: 1008 mg
sugarContent: 10.9 g
transFatContent:
unsaturatedFatContent:

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