Triple Cheese Pasta Casserole

* Exported from MasterCook *

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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