Baked Mexican Macaroni and Cheese

 

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

• 1 Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
• 2 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.
• 3 Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
• 4 Bake uncovered about 25 minutes or until bubbly.