"Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese yum!" — Sargento®
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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
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.
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.
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!
* 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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