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This recipe provides a simple and delicious way to prepare pasta with a creamy cheese sauce and mixed vegetables.
This recipe provides a simple and delicious way to prepare pasta with a creamy cheese sauce and mixed vegetables.
- 3/4 teaspoon salt
- 2 tablespoons butter or margarine
- 2 cloves garlic, minced
- 1 1/2 tablespoons flour
- 1 (12 fluid ounce) can evaporated skim milk
- 1/2 teaspoon hot pepper sauce (optional)
- 2 cups sargento® shredded reduced fat mild cheddar cheese, divided
- 1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
- 3 cups bow tie or penne pasta, cooked and drained
- Carbohydrate 48.3
- Cholesterol 59
- Fat 19.2
- Protein 28.6
- Sodium 1008
- Calories 465 calories;
Step-by-step
- 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.
- 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.
A Weeknight Wonder: Creamy Cheddar Pasta Bake
As a busy working mom, I’m always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. This creamy cheddar pasta bake fits the bill perfectly! It's a simple dish that comes together in minutes, yet delivers big on flavor. The best part? It's easily adaptable to what I have on hand. Sometimes I swap out the mixed vegetables for whatever's looking fresh at the farmer's market – broccoli florets, sliced zucchini, or even some sauteed mushrooms work beautifully. The creamy cheese sauce is the star, though. It's rich and satisfying, but I use reduced-fat cheese to keep things a little lighter. Honestly, my kids devour this dish and don’t even realize it’s a healthier take on a classic comfort food. It’s become a weekly staple in our house, a testament to its ease and deliciousness.
The beauty of this recipe lies in its versatility. On a particularly hectic evening, I can even skip the chopping and use a pre-cut vegetable mix. No time for fresh garlic? Garlic powder works just as well in a pinch. This recipe has become my go-to for those nights when I'm low on time and energy but still want to put a nourishing and delicious meal on the table. Plus, it’s wonderfully adaptable for leftovers—it reheats perfectly, making it an excellent choice for meal prepping.
Beyond the Weeknight: This recipe transcends its simple weeknight origins. It's easily dressed up for company. I've served it at potlucks and casual gatherings, always to rave reviews. Adding some cooked chicken or shrimp elevates it into a more substantial dish, perfect for a dinner party or a cozy night in. I've even experimented with different cheeses – a sharp cheddar adds a bit of zest, while a blend of cheeses creates an even more complex flavor profile. The possibilities are truly endless!
Tips and Tricks for Success:
- Don't overcook the pasta! Cook it al dente, as it will continue to cook slightly in the oven.
- Use good quality cheese. The flavor of the cheese really shines through in this dish.
- Don't be afraid to experiment with vegetables. Use whatever you have on hand or whatever looks good at the market.
- If you're short on time, use pre-cut vegetables.
- For a richer flavor, use whole milk instead of evaporated skim milk.
- Add a sprinkle of breadcrumbs to the top before baking for extra crunch.
This creamy cheddar pasta bake is more than just a recipe; it's a testament to the power of simple ingredients and a little bit of love. It’s a dish that nourishes my family, saves me precious time, and consistently brings smiles to our faces. It's the kind of meal that reminds me why I love cooking – it’s about creating delicious memories around the table, one comforting bite at a time.
