Vegetable Rotini(Serves 14) - cooking recipe

Ingredients

5 c. dry corkscrew macaroni
2 bags (16 oz. each) frozen vegetables combination
1 (26 oz.) can condensed cream of chicken soup
1 (3 oz.) cream cheese
1 c. milk
1/2 c. Parmesan cheese
2 Tbsp. Dijon-style mustard
1/8 tsp. pepper

Preparation

In 6-quart Dutch oven, prepare macaroni according to package directions.
Add vegetables for the last 5 minutes.
Drain.
In same pan over low heat, gradually stir soup into softened cream cheese; add milk, Parmesan cheese, mustard and pepper.
Heat until cheese is melted, stirring often.
Add macaroni and vegetables; toss to coat.
Heat through, stirring occasionally.