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)

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

Combine flour, salt, pepper, nutmeg, oregano, or basil, and 1 cup of the milk in a screw top jar; shake well. Transfer to a large saucepan; add remaining 2 1/2 cups milk. Cook and stir over medium-high heat till slightly thickened and bubbly. Gradually add cheeses, stirring till melted. Stir in cooked pasta and vegetables. Transfer to a lightly greased 3-quart rectangular baking dish.

Bake covered, in a 350°F oven for 25 minutes or till heated through. If desired, garnish with thinly sliced plum tomatoes and snipped fresh oregano or basil.

Makes 16 side-dish servings.