Ingredients
Ingredients
16 oz Creamette® Mostaccioli
2 tbsp vegetable oil
3 tbsp flour
2.50 cups skim milk
1 cup shredded sharp Cheddar cheese
2 tbsp shaved Parmesan cheese
0.50 tsp salt
0.25 tsp ground black pepper
4.50 oz chopped green chilies, drained
4 oz diced pimiento, drained
2 tbsp ripe olives
Directions
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.
