Triple cheese pasta casserole

 
                       Triple Cheese Pasta Casserole
 
 Recipe By     : Better Homes and Gardens - June 1997
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      oz            tricolored corkscrew macaroni
    1      16oz pkg      frozen stir-fry vegetables
    3      tbsp          all-purpose flour
      1/4  ts            salt
      1/4  tsp           pepper
      1/4  tsp           ground nutmeg
    2      tbsp          snipped fresh oregano or basil
    3 1/2  c             1% milk
    8      oz            smoked Gouda cheese -- shredded
      1/2  8oz pkg       cream cheese -- cut up
      1/3  c             Parmesan cheese -- finely shredded
                         sliced plum tomatoes -- optional
                         snipped fresh oregano or basil -- optional
 
 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.  
 
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