Easy Cheesy Vegetable Mac

Is it just me, or do things seem a bit manic to you, too?   My brain seems to be bulging lately (not in a "rush Kim to the hospital" way, more like "Kim's got too many things to keep track of" way) and I don't see it getting any better till January...   What to do, what to do?  Nothing says slow down and comfort like creamy mac and cheese.  The recipe I tried this week was from my BH&G Biggest Book of 30 Minute Meals cookbook (yes, it even has toasted walnuts!).

Easy Cheesy Macaroni

8 oz. dried penne, rotini, or gemelli pasta (I've been on a penne kick lately, so of course I used that!)
2 cups loose-pack frozen cauliflower, broccoli, and carrots
1 10 oz. container refrigerated light Alfredo pasta sauce (I used jarred)
1/4 c. milk
1 c. shredded cheddar cheese (4 oz.)
1/2 c. finely shredded Parmesan cheese (2 oz.)
1/4 c. walnuts, toasted

1. In a 4 qt. Dutch oven cook pasta according to package directions, adding frozen vegetables for the last 4 min. of cooking; drain well.  Return to Dutch oven; cover and keep warm.
2. Meanwhile, in a medium saucepan combine Alfredo sauce and milk; heat and stir just until bubbly.  Gradually add cheddar and Parmesan cheeses, stirring until melted.  Add cheese mixture to pasta mixture in Dutch oven; stir to coat.  Heat through.  Top with toasted walnuts.

The Review:  The Chicks and I enjoyed this, but we didn't think it was hardy enough for a dinner (although we used it for one) and would be better as a side dish.  It was fun to have the vegetables and nuts in it and it was very creamy.  (Darling Husband was out of town, but he's not a mac and cheese fan any which way.)  Sorry I didn't photograph it on a plate.

Since in theory this was supposed to inspire me to take it easy, I'm linking with Vanessa for her:




I also want to give a shout out "Thanks!" to Holly for featuring my Opening a New Tab blog tip at her Tickled Pink Friday party today.