• 1 package (16 oz.) fusilli or rotini pasta Salt
• 2 Tbs. margarine or butter
• 3 Tbs. all purpose flour
• ¼ tsp. coarsely ground black pepper Pinch nutmeg
• 4 C. reduced fat (2 %) milk
• 1 package (8 oz.) pasteurized process cheese spread, cut up ¼ C. grated Parmesan cheese
• 6 oz. extra sharp cheddar cheese, shredded
• 1 package (10 oz.) frozen mixed vegetables

In large saucepot, prepare pasta in boiling salted water as label directs. Preheat oven to 400 degrees. Meanwhile, in 3 quart saucepan, melt margarine or butter over medium heat. With wire whisk, stir in flour, pepper, nutmeg, and ½ tsp. salt: cook 1 minute, stirring constantly, until sauce boils and thickens slightly. Boil 1 minute. Stir in cheese spread, Parmesan, and 1 C. Cheddar just until cheeses melt. Remove saucepan from heat. Place frozen vegetables in colander; drain pasta over vegetables. Return pasta mixture to saucepot. Stir in cheese sauce. Transfer pasta mixture to 13 x 9 inch glass baking dish. Sprinkle with remaining ½ C. Cheddar. Bake, uncovered 20 minutes or until hot and bubbly and top is lightly browned. Makes 8 main dish servings.