4 servings
Ingredients:
3 cups uncooked penne or rotini pasta
3 cups uncooked penne or rotini pasta
1/4 cup all-purpose flour
2 teaspoons freshly chopped sage (1 teaspoon dried)
salt and pepper to taste
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)
PREHEAT oven to 350 degrees F.
COOK pasta until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
POUR milk to a medium saucepan.
COMBINE flour, sage, salt and pepper in a separate bowl. 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.
BUTTER an 9-inch square baking dish and pour pasta mixture into dish. Spread evenly, top with Cheddar cheese.
BAKE uncovered for 20 to 25 minutes until hot and bubbly, serve at once.
COOK pasta until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
POUR milk to a medium saucepan.
COMBINE flour, sage, salt and pepper in a separate bowl. 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.
BUTTER an 9-inch square baking dish and pour pasta mixture into dish. Spread evenly, top with Cheddar cheese.
BAKE uncovered for 20 to 25 minutes until hot and bubbly, serve at once.
