Cheesy Beef & Veggie Pasta

CHEESY BEEF & VEGGIE PASTA

3 cups farfalle (bow-tie pasta), uncooked
1 lb. lean ground beef
2 carrots, sliced
4 green onions, chopped
2 cups milk
1 cup frozen peas
1 /4 lb. (4 oz.) Velveeta, cut into 1 /2-inch cubes
1 cup shredded cheddar & Monterey Jack cheese

Cook pasta as directed on package. Meanwhile, brown meat in large deep skillet on medium-high heat; drain. Add carrots and onions to skillet; cook 5 minutes, stirring occasionally. Drain pasta. Add to meat mixture in skillet along with the milk, peas and Velveeta; stir. Reduce heat to medium-low; cook 5 minutes or until Velveeta is melted and mixture is heated through, stirring occasionally. Sprinkle with the shredded cheese.