Triple cheese pasta casserole

8 Servings

Ingredients

Quantity Ingredient
12 ounces Tricolored corkscrew macaroni
1 pack (16 oz) frozen stir-fry vegetables
3 tablespoons All-purpose flour
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground nutmeg
2 tablespoons Snipped fresh oregano or basil
3½ cup 1% milk
8 ounces Smoked Gouda cheese, shredded
½ pack (8 oz) cream cheese, cut up
⅓ cup Parmesan cheese, finely shredded
Sliced plum tomatoes, optional
Snipped fresh oregano or basil, optional

Directions

In a large pot cook corkscrew macaroni in lightly salted boiling water for 7 minutes. Add the frozen vegetables; return to boiling. Cook for 2 minutes more or till pasta is tender. Drain well.

In a screw-top jar combine flour, salt, pepper, nutmeg and dried herb (if using), and 1 cup of the milk, shake well. Transfer to a large saucepan; add remaining 2½ cups milk. Cook and stir over medium-high heat till slightly thickened and bubbly. Gradually add cheeses, stirring til melted.

Stir in cooked pasta and vegetables and fresh herb (if using). Transfer to a lightly greased 3-quart rectangular baking dish.

Bake, covered, in a 350° oven for 25 minutes or till heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil.

Recipe by: Better Homes and Gardens - June 1997 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@...> on May 29, 1997

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