In a large pot cook corkscrew macaroni in lightly salted boiling water for 7 minutes. Add the frozen vegetables; return to boiling. Cook for 2 minutes more or till pasta is tender. Drain well. In a screw-top jar combine flour, salt, pepper, nutmeg and 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 till slightly thickened and bubbly. Gradually add cheeses, stirring til melted. Stir in cooked pasta and vegetables and fresh herb (if using). Transfer to a lightly greased 3-quart rectangular baking dish. Bake, covered, in a 350? oven for 25 minutes or till heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil. Recipe by: Better Homes and Gardens - June 1997 Posted to MC-Recipe Digest V1 #623 by The Taillons
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 37.3mg||1 %|
|Potassium 6.9mg||0 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.2g|
|Protein 0.3g||0 %|
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Calories per serving: 12
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