Cheese and Veggie Shells

Swiss Cheese and Veggie Shells

1 (10 oz.) pkg. macaroni shells
2 Cups frozen cauliflower, broccoli and carrots
1 Cup milk
1 (3 oz.) pkg. cream cheese, cubed
1/4 teaspoon of pepper
3/4 Cup Swiss cheese, shredded or cheddar cheese
1/4 Cup Parmesan cheese, grated

Cook the shells according to the directions on the package.
Add the frozen vegetables during the last 5 minutes of the shells cooking time.
Drain well and place in a bowl.
Pour the milk into the same saucepan.
Add the cream cheese and sprinkle in the pepper.
Place the pan over low heat.
Cook, stirring often, for 5 minutes or until the cheese has melted.
Place the pasta and vegetables back into the pan and stir to coat well.
Fold in the Swiss and Parmesan cheese stirring until blended in well.

Makes 4 servings