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Cheddar-Veggie Pasta Bake
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Cheddar-Veggie Pasta Bake

40 Min(s)
20 Min(s) Prep
20 Min(s) Cook
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6 servings
Original recipe yields 6 servings
1/4 cup butter, divided
2 Tbsp. flour
2 cups milk
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
3 cups frozen mixed vegetables (broccoli, carrots, cauliflower), thawed
2-1/2 cups rotini pasta, cooked
2 Tbsp. dry bread crumbs
1 clove garlic, minced
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Let's Make It
1
Heat oven to 350°F.
2
Melt 3 Tbsp. butter in large saucepan on low heat. Add flour; mix well. Cook and stir 2 min. or until bubbly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir on medium-low heat 3 to 5 min. or until thickened. Add 1-1/2 cups cheese; cook 2 to 3 min. or until melted, stirring constantly. Remove from heat. Add vegetables and pasta; mix lightly.
3
Spoon into greased 8-inch square baking dish; top with remaining cheese.
4
Melt remaining butter; mix with bread crumbs and garlic. Sprinkle over casserole.
5
Bake 20 min. or until heated through.
Kitchen Tips
Tip 1
Substitute
Prepare using leftover cooked vegetables or your favorite variety of frozen mixed vegetables.
Tip 2
Size Wise
Try using a smaller plate at meals to help manage portions of your favorite recipes.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 380mg
17%
Total Carbohydrates 46g
17%
Dietary Fibers 5g
18%
Sugars 8g
16%
Protein 18g
36%
Vitamin A
40%
Vitamin C
4%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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