12 oz Creamette® Mafalda
2 Tbsps margarine
3 Tbsps all purpose flour
2 1/2 cups skim milk
4 oz shredded Cheddar cheese
2 Tbsps grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
2 cups (8 oz.) thick and chunky salsa
2 Tbsps jalapeño pepper, seeded and finely chopped

Cooking Directions:

1.  Heat oven to 350°F.  Cook pasta 4 minutes; drain.

2.  Meanwhile, in medium saucepan over medium-low heat, melt corn oil spread; stir in flour.  Cook 1 minute, stirring constantly.

3.  Add skim milk; cook over medium heat, stirring frequently until mixture boils and thickens.  Add cheeses, salt and pepper.

4.  In 2-quart casserole, stir together pasta and cheese sauce; spread salsa on top.  Sprinkle with jalapeno pepper, if desired.

5.  Bake, covered, 30 to 35 minutes or until hot and bubbly.