Note: This is another in my short list of 'gee, even I can do that one' recipes . I don't eat meat, but my dh and son do [Matthew's 2, and just loves this!] so I add tuna for them after it's served.

• 2 cups coarsely grated cheddar cheese
• 1 cup coarsely grated mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 lb penne pasta
• 3 tbsp butter
• 2 small cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 tsp mustard powder [I just use a squirt of regular]
• 1/4 tsp ground nutmeg [can't find mine, so I leave it out]
• 3 cups milk
• 2 tbsp finely chopped fresh herbs such as parsley, dill, oregano and basil
• salt and pepper to taste

Toss cheeses together and set aside. Cook pasta according to package directions. Drain well and turn into a 13x9 pan. Melt butter in saucepan over medium heat. Add garlic, cook for 1 minute. Stir in flour, mustard powder and nutmeg. Gradually whisk in milk, making sure there are no lumps. Stirring, bring to a boil; reduce heat and simmer 1 minute. Remove saucepan from heat. Set aside 3/4 cup of tossed cheese. Add remaining cheese to sauce a handful at a time, stirring until melted. Stir herbs, salt and pepper into sauce. Toss sauce with pasta. Sprinkle with reserved cheese. Place baking dish under broiler for about 1 minute or until cheese is bubbling.

Keeps well in fridge, and a friend says it freezes well too. Ours never lasts long enough to bother!

This recipe was in the milk calender a couple of years back, and I no longer have the calender to know who to credit. I think it was the urban peasant, and if not, I apologize. It's just so good, I had to share!

Sue Waldeck