Ingredients
2 2/3
cups uncooked penne pasta (8 oz)
2
tablespoons butter or margarine
1/4
cup chopped onion
1
teaspoon ground mustard
1/4
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
2
tablespoons Gold Medal™ all-purpose flour
2
cups Yoplait® Fat Free plain yogurt (from 2-lb container)
4
oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
1
cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4
cup Progresso™ plain bread crumbs
Preparation
Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
Bake uncovered about 25 minutes or until bubbly.
