Easy Cheese and Pea Pasta Bake

Ingredients

• 12 ounces uncooked medium shell pasta
• 1 garlic clove, minced (or 1 tsp powder)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 1/2 cups milk
• 1 cup frozen peas
• 1/2 to 1 teaspoon salt (can use salt substitute or salt free herb blend)
• 1/4 teaspoon pepper 
• 3 cups (12 ounces) shredded cheddar cheese, divided
• 1-1/2 cups (6 ounces) shredded Mozzarella cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onions and garlic in butter for 5 minutes or until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas,  salt, & pepper; simmer for 1 minute. Stir in 2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat.
• Drain pasta; transfer to a greased 13-in. x 9-in. baking dish. Stir in cheese sauce. Sprinkle with remaining cheddar cheese.
• Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly. 
• Yield: 12 servings.