IN a 2 quart saucepan, combine milk, carrot, celery, onion, parsley, peppercorns, hot pepper sauce, bay leaf and nutmeg. Bring to boil. Reduce heat to low; simmer 10 minutes. Strain, reserving liquid. Melt butter in 2 quart saucepan over low heat. Blend in flour. Gradually add reserved liquid; cook stirring constantly, until thickened. Remove from heat. Add Parmesan and Romano cheeses; stir until blended. Pour over pasta; toss well. Combine cheddar and mozzarella cheese. In buttered 2 quart casserole, layer 1/2 of pasta mixture. Cheddar cheese mixture and remaining pasta mixture. Sprinkle with chili powder. Bake at 350 degrees for 25 minutes or until hot.
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