Cheese And Vegetable Pasta

• 1 (12 oz.) can evaporated skim milk
• 4 tsp. all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. ground nutmeg
• 3/4 c. Cheddar or Jarlsberg cheese
• 1 (7 1/2 oz.) jar roasted red sweet peppers, drained and chopped
• 10 oz. pasta (fettuccini, rotini or bow ties)
• 1 (16 oz.) pkg. loosepack frozen mixed vegetables
• toasted sliced almonds (optional)

1. In a screwtop jar, shake together milk, flour, salt, pepper and nutmeg.
2. Pour into a saucepan.
3. Cook and stir over medium heat until bubbly.
4. Cook and stir 1 minute more.
5. Remove from heat. Stir in cheese just until melted.
6. Stir in peppers.
7. Cook pasta according to package directions, adding vegetables the last 5 minutes; drain.
8. Place pasta mixture on a serving platter.
9. Spoon sauce on top and sprinkle with almonds.

milk, allpurpose flour, salt, pepper, ground nutmeg, cheddar, red sweet peppers, pasta, loosepack frozen mixed vegetables, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947630 (may not work)