Ingredients
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2 tablespoons butter or margarine
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2 cloves garlic, minced
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1 ½ tablespoons flour
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1 (12 fluid ounce) can evaporated skim milk
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¾ teaspoon salt
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½ teaspoon hot pepper sauce
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2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
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1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
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3 cups bow tie or penne pasta, cooked and drained
Directions
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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.
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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 Facts (per serving)
465 | Calories |
19g | Fat |
48g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 465 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 12g | 60% |
Cholesterol 59mg | 20% |
Sodium 1008mg | 44% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 6g | 20% |
Total Sugars 11g | |
Protein 29g | 57% |
Vitamin C 14mg | 15% |
Calcium 293mg | 23% |
Iron 2mg | 13% |
Potassium 595mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.