Recipe by Sargento®
"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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butter or margarine
1 1/2 tablespoons
1 (12 fluid ounce) can
evaporated skim milk
hot pepper sauce
Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 (16 ounce) package
frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
bow tie or penne pasta, cooked and drained
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.
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.
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!
Great if you can be creative, like one user said...
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar and Vegetable Pasta Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 173
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