Easy Veggie Mac-n-Cheese
1 cup macaroni or other small pasta (1/2 lb)
2 medium carrots, thinly sliced
1 cup frozen peas
1/3 cup milk
2 tbsp cream cheese
1/2 tsp dried basil
1/2 cup shredded part-skim mozzarella OR cheddar cheese
1 tbsp freshly-grated Parmesan cheese
1 green onion, chopped
salt and pepper

In large pot of boiling water, cook pasta until tender but firm.
Meanwhile, steam or boil carrots for 4 minutes.
Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain
and return to pot.
In small saucepan, heat milk over medium heat, until steaming.
Whisk in cream cheese until smooth.
Stir in basil.
Add to pasta along with vegetables, cheeses and green onions.
Toss to mix and season with salt and pepper to taste.