Instructions: 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 till pasta is tender. Drain well.

In a screw-top jar combine flour, salt, pepper, nutmeg and 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 till slightly thickened and bubbly. Gradually add cheeses, stirring til 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 350 oven for 25 minutes or till heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil.

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