Servings: 1
      6 oz mushrooms
      4 c  broccoli flowerets
    1/2 c  thinly sliced carrots
      1 lb ziti
      2 c  light cream
      4 oz sharp Cheddar cheese
      3 oz Parmesan cheese
      1 c  walnuts
           Butter or margarine
    1/2 ts salt
    1/4 ts pepper
Trim and remove stems from mushrooms.  Quarter large mushrooms.  Melt 1
tablespoon of butter or margarine in a large skillet over moderate heat.
Stir-fry mushrooms caps and stems 1 minute until coated.  Remove.
Add 1 tablespoon oil, broccoli and carrots to the skillet.  Stir-fry 1
minute.
Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are
crisp and tender; drain.  Melt 4 tablespoons butter or margarine; stir in
3 tablespoons flour.  Cook 2 minutes, stirring once or twice.  Continue
stirring and slowly add light cream.  Increase heat slightly; stir in 1
cup
Parmesan and 1 cup sharp Cheddar cheese.  Add 1/2 teaspoon salt and 1/4
teaspoon pepper.  Stir 2-3 minutes until sauce thickens and bubbles. 
Gently
mix ziti which has been cooked and drained, mushrooms, carrots, broccoli
and
1 cup walnuts in large bowl.  Add cheese sauce and toss gently. Place
into a
2-quart baking dish.  Cover tightly with foil and refrigerate. Bake at
375
degrees for 25 minutes.  GOOD DISH TO MAKE AHEAD AND SERVE LATER.