Ingredients
1  12-ounce can evaporated skim milk
4  teaspoons all-purpose flour
1/4  teaspoon salt
1/8  teaspoon pepper
1/8  teaspoon ground nutmeg
3/4  cup shredded Jarlsberg cheese
1  7.25-ounce jar roasted red sweet peppers, drained and chopped
10  ounces pasta (fettuccine, rotini, or bow ties)
1  16-ounce package loose-pack frozen mixed vegetables (4 cups), such as Italian or California blend 
Toasted sliced almonds (optional)
 
Directions
1. In a screw-top jar shake together milk, flour, salt, pepper, and nutmeg. Pour into a saucepan. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat; stir in cheese until just melted. Stir in roasted sweet peppers.
 
2. Meanwhile, in a 4-quart Dutch oven or large pot cook pasta according to package directions, adding vegetables the last 5 minutes of cooking time; drain. Place pasta mixture on a serving platter; spoon cheese mixture atop. Sprinkle with almonds, if desired. Makes 4 servings. 

 
Source:  Better Homes & Gardens