| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Not, Sent | 8 | Servings | |
INGREDIENTS
| 12 | oz | Tricolored corkscrew macaroni |
| 1 | pk | (16 oz) frozen stir-fry vegetables |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Ground nutmeg |
| 2 | tb | Snipped fresh oregano or basil |
| 3 1/2 | c | 1% milk |
| 8 | oz | Smoked Gouda cheese, shredded |
| 1/2 | pk | (8 oz) cream cheese, cut up |
| 1/3 | c | Parmesan cheese, finely shredded |
| Sliced plum tomatoes, optional | ||
| Snipped fresh oregano or basil, optional |
INSTRUCTIONS
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 2 1/2 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@access.mountain.net> on May 29, 1997
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