Easy Mac and Cheese with Peas Recipe

Ingredients

• 1 container (8 oz) garden vegetable cream cheese
• 3/4 cup fat-free (skim) milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cups shredded American cheese (5 oz)
• 4 cups cooked small elbow macaroni (about 2 cups uncooked)
• 1 can (15 oz) Le Sueur® Very Young Small Sweet Peas, drained
• 1 jar (2 oz) sliced pimientos, drained

Instructions

1. Preheat oven to 350°F. Grease a shallow 1 1/2-quart casserole with butter or cooking spray.
2. In a 3-quart saucepan, whisk cream cheese, milk, salt and pepper over medium heat. Cook, whisking constantly, until cream cheese is melted. Remove from heat; stir in 1 cup shredded cheese, cooked macaroni, peas and pimientos. Spoon into casserole; top with remaining 1/4 cup shredded cheese.
3. Bake 20 to 25 minutes or until thoroughly heated.

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