1 (10 3/4 oz.) can broccoli cheese soup
1 pkg. cream cheese, softened
3/4 c. milk
2 tbsp. Dijon mustard
1/8 tsp. pepper
3 c. cooked rotini macaroni
3 c. cooked, cut-up fresh vegetables (broccoli flowerets, cauliflower flowerets, carrots)
1/2 c. grated Parmesan cheese

In 3 quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper. Over low heat, heat through, stirring often. Add macaroni, vegetables and Parmesan cheese. Heat through, stirring often.