Recipe: Triple Cheese Pasta Casserole

Triple Cheese Pasta Casserole
alt.cooking-chien: Calvin Y. Konno

12 ounces tricolored corkscrew macaroni (rotelle)
1 (16 oz) package frozen yellow, green, and red sweet peppers with onion
stir-fry vegetables
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 tablespoons snipped fresh oregano or basil,
or 1 teaspoon dried oregano or basil, crushed
3-1/2 cups milk
8 ounces smoked Gouda cheese, shredded (2 cups)
1/2 of an 8-ounce package cream cheese, cut up
1/3 cup finely shredded Parmesan cheese
Sliced plum tomatoes (optional)
Snipped fresh oregano or basil (optional)

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 until pasta is tender. Drain well.

In a screw-top jar combine flour, salt, pepper, nutmeg, 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 until slightly thickened and bubbly. Gradually add cheeses, stirring until 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 350F. oven for 25 minutes or until heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil. Makes 8 cups (16 side-dish servings).

To Make-Ahead: Chill the unbaked casserole for up to 4 hours. Bake in a 350F. oven for 35 to 40 minutes or until heated through; stir before garnishing and serving.

Potluck Tip:
Bake the casserole just before leaving home. Wrap the hot casserole in several layers of newspaper and a heavy towel; place the wrapped casserole in a large cardboard box or an insulated container to tote. It should stay warm for up to 2 hours. (Or, if making ahead, tote the chilled casserole in a cooler; bake the casserole once you arrive at your potluck site.)