Triple Cheese Pasta Casserole

• 12 oz. tricolor corkscrew macaroni (rotelle)
• 1 16-oz. package frozen yellow, green, and red sweet peppers and onion stir-fry vegetables
• 3 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg
• 1 tsp. dried oregano or basil, crushed
• 3 1/2 cups milk
• 8 oz. smoked Gouda cheese, shredded (2 cups)
• 1/2 of an 8-oz. package cream cheese, cut up
• 1/3 cup finely shredded Parmesan cheese
• Sliced plum tomatoes (optional)
• Snipped fresh oregano or basil (optional)

1. Cook corkscrew macaroni in lightly salted boiling water in a large pot for 7 minutes.
2. Add frozen vegetables; return to boiling.
3. Cook for 2 minutes more or till pasta is tender.
4. Drain well.

macaroni, frozen yellow, flour, salt, pepper, ground nutmeg, oregano, milk, gouda cheese, cream cheese, parmesan cheese, tomatoes, fresh oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114287 (may not work)