1 box medium or small shell pasta (I use whole wheat)
1½ lbs. sliced white American cheese
1½ c. of skim or low fat milk
½ stick butter
½ package of frozen peas and carrots (or veggies of your choice)
1 roll of Pillsbury Reduced Fat Crescent Rolls
Large baking dish or foil pan


Preheat oven to 350 degrees. Cook pasta as indicated on the box. While that cooks, in a deep pot or saucepan melt the butter on a low heat setting. Add milk. Slowly add cheese by braking the slices into four or six pieces. Continuously stir as you add the milk and cheese to prevent the bottom from burning. Drain pasta and pour into a large baking dish or foil pan. Add veggies to the pasta. When cheese is completely melted and sauce thickens, pour over pasta and veggies. Stir to coat evenly. Unroll dough and press perforated edges together to form four rectangles. Lay dough on top of pasta and veggies, stretching it to the edges so there’s no gap in the pan and the pasta is not exposed. Bake for about 10-15 minutes, or until the top is golden brown.