Cheddar and Vegetable Pasta Bake

INGREDIENTS

2 tbsp

butter or margarine

2 cloves

garlic, minced

1 1/2 tbsp

flour

1 12 fluid_ounce can

evaporated skim milk

3/4 tsp

salt

1/2 tsp

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