Garden Pasta Medley

• 1-1/2 cups broccoli florets
• 1 cup sliced mushrooms
• 1 cup diagonally-sliced carrots
• 1/2 cup sliced celery
• 1/4 cup chopped onion
• 1/3 cup butter or margarine
• 3 Tbsp. flour
• 1/2 tsp. dried oregano leaves
• 1-1/4 cups milk
• 1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
• 6 oz. mostaccioli or penne pasta, cooked, drained
• KRAFT Grated Parmesan Cheese

1. Cook and stir vegetables in butter in large skillet on medium heat until tender-crisp.
2. Stir in flour and oregano.
3. Cook 2 minutes or until bubbly.
4. Gradually stir in milk.
5. Stirring constantly, cook until mixture boils and thickens.
6. Add Monterey Jack cheese; stir until melted.
7. Stir in mostaccioli; heat thoroughly.
8. Sprinkle with Parmesan cheese.

broccoli florets, mushrooms, carrots, celery, onion, butter, flour, oregano, milk, shredded monterey jack cheese, mostaccioli, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-17197.aspx (may not work)