Heat oven to 350°F.
In medium saucepan over low heat, melt vegetable oil spread; gradually stir in flour with whisk.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring frequently until mixture boils.
Remove from heat. Add cheeses, salt and pepper, stirring until cheese melts and sauce is smooth.
Meanwhile, cook pasta according to package directions; drain.
Stir together pasta, cheese sauce, chilies, tomatoes and pimento.
Spoon into 2-quart casserole. Top with olives.
Bake, covered, 20 minutes or until hot and bubbly.
Ingredients
Directions
Heat oven to 350°F.
In medium saucepan over low heat, melt vegetable oil spread; gradually stir in flour with whisk.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring frequently until mixture boils.
Remove from heat. Add cheeses, salt and pepper, stirring until cheese melts and sauce is smooth.
Meanwhile, cook pasta according to package directions; drain.
Stir together pasta, cheese sauce, chilies, tomatoes and pimento.
Spoon into 2-quart casserole. Top with olives.
Bake, covered, 20 minutes or until hot and bubbly.