| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Two Cheese Pasta Bake

3 cups uncooked penne or rotini pasta
1/4 cup all-purpose flour
2 teaspoons freshly chopped sage (1 teaspoon dried)
1 teaspoon salt
1/4 teaspoon pepper
2 cups whole, low-fat or skim milk
1 1/2 cups (6 ounces) American cheese, shredded or sliced into 2-inch squares
1/2 cup shredded Cheddar cheese
1 dash hot pepper sauce (optional)

1. Preheat oven to 350 degrees F.
2. In a large saucepan, heat 5 quarts of salted water to a rolling boil. Cook pasta until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
3. Meanwhile, add milk to a medium saucepan.
4. In a separate bowl, combine flour, sage, salt and pepper. Whisk ingredients gradually into milk to prevent lumps. Heat mixture, stirring constantly until it thickens and just begins to boil. Add American cheese, stir and remove from heat when cheese is melted. Add a dash of hot pepper sauce (optional). Drain pasta and add to cheese sauce.
5. Butter an 9-inch square baking dish and pour pasta mixture into dish. Spread evenly, top with Cheddar cheese.
6. Bake uncovered for 20 to 25 minutes until hot and bubbly, serve at once.

Makes 4 servings.

Recipe provided courtesy of the American Dairy Association.