Ingredients
Serves: 6
3 cups elbow pasta (I used whole grain pasta)
1 tablespoon olive oil
1 (12 ounce) package southwest blend frozen vegetables (alternatively you could use your own corn, black beans, poblano pepper, red pepper, and onions)
1 tablespoon finely minced garlic
2 teaspoons cumin
1 teaspoon chili powder
? teaspoon ground cayenne pepper (use more or less to adjust spiciness)
2 tablespoons butter (I used a vegan butter spread)
2 cups milk (I used almond milk)
4 tablespoons flour
2 cups Follow Your Heart Cheddar shreds
1 cup Follow Your Heart Fiesta shreds
ΒΌ cup bread crumbs
2 cups French fried onions (optional)
Preparation
