Cheddar and Vegetable Pasta Bake

2 tablespoons butter or margarine

2 cloves garlic, minced

1 ½ tablespoons flour

1 (12 fluid ounce) can evaporated skim milk

¾ teaspoon salt

½ teaspoon hot pepper sauce

2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided

1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed

3 cups bow tie or penne pasta, cooked and drained

Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.

Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.