16 oz dry pasta such as macaroni or penne
2 Tbsp. margarine
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp fresh ground black pepper
pinch ground nutmeg
3 1/2 cups 1% low fat milk
6 oz reduced fat cheddar cheese, shredded
1/3 cup grated parmesan cheese
10 oz pkg frozen mixed vegetables
Cook pasta according to package directions. Meanwhile, in a large heavy saucepan, melt the margarine over medium heat. Using a whisk, add flour, salt, pepper, and nutmeg. Gradually whisk in the milk and cook until it comes to a boil, stirring constantly. Cook for about 1 minute, then remove from heat. Stir in the cheeses until they have melted. If necessary, use a hand blender or other tool to blend mixture until creamy smooth.
Place frozen vegetables in a colander and drain the pasta over the vegetables to help them thaw. (or thaw in advance) Add pasta and vegetables to the cheese sauce and mix well.