8 oz mini fusilli pasta
3 cups 1% milk
1/4 cup flour
3 1/2 cups reduced-fat shredded sharp cheddar cheese
2 tsp. hot red sauce
1/2 tsp. salt
2 scallions, chopped

Preheat oven to 375°F. Cook pasta as directed, drain. Coat a 11" x 7" baking dish with cooking spray.

In a large pot, whisk together milk and flour. Over med-high heat, bring to boil while whisking. Reduce heat to medium-low. Cook, whisking until thickened. Whisk in 3 cups cheese, hot pepper sauce, and salt.

Cook, whisking until smooth and melted. With a large spoon, stir in pasta and scallions. Transfer to baking dish, sprinkle with remaining cheese. Bake until hot, bubbly and golden, about 20 minutes.

Cool slightly before cutting into squares.

Submitted by: Sherry Monfils