6 oz. mushrooms
4 c. broccoli flowerets
1/2 c. thinly sliced carrots
1 lb. ziti
2 c. light cream
4 oz. sharp Cheddar cheese
3 oz. Parmesan cheese
1 c. walnuts
butter
1/2 tsp. salt
1/4 tsp. pepper

Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1 tablespoon of butter in a large skillet over moderate heat. Stir-fry mushrooms caps and stems 1 minute until coated. Remove.

Add 1 tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1 minute. Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp and tender; drain.

Melt 4 tablespoons butter; stir in 3 tablespoons flour. Cook 2 minutes, stirring once or twice. Continue stirring and slowly add light cream. Increase heat slightly; stir in 1 cup Parmesan and 1 cup sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir 2-3 minutes until sauce thickens and bubbles.

Gently mix ziti which has been cooked and drained, mushrooms, carrots, broccoli and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place into a 2-quart baking dish. Cover tightly with foil and refrigerate. Bake at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER.