Cooking with Diane: Cheesy Pasta Casserole
Green onions, peas, and jalapenos, make a tasty change to this pasta dish compared to plain macaroni and cheese. I'm sure you will all enjoy it as much as we did.
Cheesy Pasta Casserole
1 regular size box of pasta (your choice)
1 can mushrooms (drained)
½ cup green onions (chopped)
3 cloves garlic (diced)
3 tablespoons butter3 tablespoons flour
1 cup milk
1 cup chicken broth
1 cup frozen peas
1 tablespoon pickled jalapeno peppers (diced)
1 teaspoon sea salt
½ teaspoon pepper
Dash of Tabasco sauce
2 ½ cups of Kraft blended Italian cheeses
¼ cup dry bread crumbs
Cook pasta according to package directions.
In a skillet, sauté mushrooms, onion, and garlic in the butter for 5 minutes. Stir in flour until blended. Gradually add milk and broth cook and stir until thickened. Reduce heat, and add peas, jalapeno, salt, pepper and hot sauce.
Simmer for 1 minute. Stir in 2 cups of shredded cheese, remove from heat. Place pasta in a greased 13x9 baking dish, Pour cheese sauce over and mix well. Sprinkle bread crumbs and remainder of cheese on the top. Bake uncovered at 375 degrees for 35-40 minutes.