Sunday, December 27, 2009

Pasta with Three Cheeses

This is a nice change from macaroni and cheese. It isn't excellent, but it isn't bad either. A very easy recipe when you want to make something with stuff you have in the house!



Pasta with Three Cheeses
10 ounces packaged dried medium shell macaroni or rotini
2 cups frozen cauliflower, broccoli, and carrots or other vegetable blend
1 cup milk
1 3-ounce package cream cheese, cut up
1/4 teaspoon black pepper
3/4 cup shredded Gouda, Edam, Havarti, fontina, cheddar, or Swiss cheese (3 ounces) I used cheddar
1/4 cup grated Parmesan cheese (plus more if you prefer)

In a large saucepan cook pasta according to package directions, adding the frozen vegetables for the last 5 minutes of cooking. Drain.

In the same saucepan combine milk, cream cheese, and pepper. Cook and stir over low heat until cheese is melted.

Return pasta mixture to saucepan. Toss to coat with cream cheese mixture. Gently stir in the shredded cheese and the 1/4 cup Parmesan cheese. If desired, sprinkle individual servings with additional Parmesan cheese.

Serves 4
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