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Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside. In a Dutch oven, cook macaroni in lightly salted boiling water for 7 minutes. Add the frozen vegetables; return to boiling. Cook about 2 minutes more or until pasta is tender. Drain well.
In a screw-top jar, combine flour, dried oregano (or basil) (if using), salt, black pepper and nutmeg. Add 1 cup milk; shake well. Transfer to a large saucepan; add the remaining 2 1/2 cups milk. Cook and stir over medium-high heat until slightly thickened and bubbly. Gradually add Gouda, cream cheese and Parmesan, stirring until melted. Stir in cooked pasta mixture and the 2 tablespoons fresh basil (or oregano) (if using). Transfer to prepared baking dish.
Bake, covered, about 25 minutes or until heated through. If desired, garnish with tomatoes and additional fresh oregano (or basil).