Triple Cheese Pasta Casserole
Source of Recipe
Better Homes and Gardens
12 ounces tricolored corkscrew macaroni (rotelle)
1 16-ounce package frozen yellow, green, and red sweet peppers and onion stir-fry vegetables
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 tablespoons snipped fresh oregano or basil, or 1 teaspoon dried oregano or basil, crushed
3-1/2 cups milk
8 ounces smoked Gouda cheese, shredded (2 cups)
1/2 of an 8-ounce package cream cheese, cut up
1/3 cup finely shredded Parmesan cheese
Sliced plum tomatoes (optional)
Snipped fresh oregano or basil (optional)
1. In a Dutch oven cook corkscrew macaroni 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 F oven for 25 minutes or until heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil.
Makes 8 cups (16 side-dish servings).
To Make-Ahead: Chill the unbaked casserole for up to 4 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through; stir before garnishing and serving.
Potluck Tip: Bake the casserole just before leaving home. Wrap the hot casserole in several layers of newspaper and a heavy towel; place the wrapped casserole in a large cardboard box or an insulated container to tote. It should stay warm for up to 2 hours. (Or, if making ahead, tote the chilled casserole in a cooler; bake the casserole once you arrive at your potluck site.)
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