Cheddar and Vegetable Pasta Bake Recipe -
Cheddar and Vegetable Pasta Bake Recipe
  • READY IN 42 mins

Cheddar and Vegetable Pasta Bake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    17 mins

    42 mins


  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 More Reviews

Most Helpful Positive Review
Apr 19, 2010

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.

Most Helpful Critical Review
Mar 15, 2013

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.


9 Ratings

Dec 02, 2013

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!

Jan 17, 2015

Sorry but some recipes are a "starting point or a "base" and this is one of them. I made this for a pot luck where I had the task of the pasta and vegetable dish. Yes, it is what I call a base recipe and, as such, it was a perfect base. By itself I could not have served it to my family or to my friends. Here are my changes: First, I sauteed chopped onions, red bell pepper and celery with the garlic. Second, I added Fox Point seasoning (Penzey's miracle for anything vegetables!) at the same time I added the pasta. Finally, I baked it but added the breadcrumbs and parsley as another reviewer suggested. It was delicious. I gave it 4 stars because as written, it would be fine for a beginner or someone who is not an experienced cook but wants to leave the mac and cheese box behind. Thanks for sharing.

Mar 13, 2014

Great if you can be creative, like one user said...

Dec 21, 2013

I really liked this. It's a great base recipe. After making it the first time, I know just how I'll alter it next time. I'll use some parmesan and more hot pepper sauce for flavor (I used sriracha). Also, I think this would be amazing with fresh veggies.

Dec 20, 2013

A nice cheesy pasta. My kids liked it. You can customize veggies to your tastes. I topped with 1/2 c. cheddar and 1/2 c. parmesan cheese which added a bit more flavor.


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1008 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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