16 oz Creamette® Mostaccioli
2 Tbsps vegetable oil
3 Tbsps flour
2 1/2 cups skim milk
1 cup shredded sharp Cheddar cheese
2 Tbsps shaved Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
4 1/2 oz chopped green chilies, drained
4 oz diced pimiento, drained
2 Tbsps ripe olives

Cooking Directions:

1. Heat oven to 350°F.

2. In medium saucepan over low heat, melt vegetable oil spread; gradually stir in flour with whisk.

3. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring frequently until mixture boils.

4. Remove from heat. Add cheeses, salt and pepper, stirring until cheese melts and sauce is smooth.

5. Meanwhile, cook pasta according to package directions; drain.

6. Stir together pasta, cheese sauce, chilies, tomatoes and pimento.

7. Spoon into 2-quart casserole. Top with olives.

8. Bake, covered, 20 minutes or until hot and bubbly.