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Triple Cheese Pasta Casserole




Source of Recipe


bhg.com






List of Ingredients



• 12 oz tricolored corkscrew macaroni (rotelle)
  
• 1 16 oz pkg frozen yellow, green, and red sweet peppers and onion stir-fry vegetables
  
• 3 T flour
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/4 tsp ground nutmeg
  
• 2 T snipped fresh oregano or basil, or 1 tsp dried, crushed
  
• 3 1/2 cups milk
  
• 8 oz smoked Gouda cheese, shredded
  
• 1/2 of an 8-oz pkg cream cheese, cut up
  
• 1/3 cup finely shredded Parmesan cheese
  






Instructions



1. In a large pot cook corkscrews in lightly salted boiling water for 7 minutes. Add the frozen vegetables; return to boiling. Cook for 2 minutes more or until pasta is tender. Drain well.
   
2. In a screw-top jar combine flour, salt, pepper, nutmeg, 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 until slightly thickened and bubbly. Gradually add cheeses, stirring until melted. Stir in cooked pasta and vegetables and fresh herb (if using). Transfer to a lightly greased 3 quart rectangular baking dish.
   
3. Bake, covered, in a 350 degree oven for 25 minutes or until heated through. Makes 8 cups (16 side-dish servings).