Instructions: In a large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm.

Add frozen vegetables; cook for 1 minute. Drain and return to pot.

Meanwhile, in saucepan, stir together 1-3/4 cup of the cheese, milk, tomato sauce, mustard and pepper; cook over medium heat for about 5 minutes or until cheese is melted. Add to pasta mixture and toss to coat.

Serve sprinkled with remaining cheese and parsley.

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