2 1/2 c. of dry corkscrew macaroni
1 bag of frozen vegetable combo
1 can of broccoli cheese soup
1 3 oz. pkg. of cream cheese
3/4 c. milk
1/2 c. grated parmesan cheese
1/8 tsp. pepper

Boil macaroni, add veggies for last 5 minutes of cooking. Drain. In sauce pan, stir soup into cream cheese; add milk, parmesan cheese and pepper, over low heat. Heat until cream cheese is melted. Stir in macaroni and veggies. Heat thoroughly, stirring often.

Serves six.