| 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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