Use any small pasta you have on hand, and cook it while you make the cheese sauce.
Oxmoor House JANUARY 2003
Cook pasta according to package directions, omitting salt and fat. Drain well.
Melt butter in a small saucepan over medium heat. Stir in flour, salt, and red pepper; gradually add milk, stirring with a whisk until blended. Cook 5 minutes or until thick, stirring constantly. Add cheese; stir until cheese melts. Add pasta and Chicken-Vegetable Toss; cook 3 minutes or until thoroughly heated. Serve immediately.
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