Zippy 3-Cheese Pasta - Deconfusified

Tonight we needed something to eat, but nobody was in the mood to cook. Mom would have been satisfied with a sandwich, but I felt the need for something more. I asked her if what she wanted me to make, and I never got an answer. So once again matters were in my hands!

I started with a medium/large pot with the bottom 3/4 covered with extra virgin olive oil. Turning the burner on high, I waited until the oil was rippling until I added one finely minced clove of garlic, half of a chopped tomato, 3 tablespoons of chopped red onion, a sprinkle of thyme, and some Italian salad dressing. We have the squirt kind, and I gave it three healthy squirts.
After cooking for a few minutes on high, reduce the heat to medium-low. Add a splash more oil. Throw in enough parsley to colour the oil nicely, as well as about two tablespoons chopped green pepper. Just a note here - you may notice that there are very few veggies here. Feel free to add additional variety or increase the amounts if you please. The main reason for the veggies in this recipe is for added colour and texture (besides the taste obviously). If you add enough vegetables you can fool yourself into believing this is a healthy meal - but I prefer to be a realist. This is a recipe for a cold and blustery day; hot, rich and filling!

Now for the secret ingrediant. If you have some experience cooking it may not seem odd, but for a novice it will almost seem like a mistake. Add both freshly ground pepper to taste and a sprinkle of nutmeg. NUTMEG? Yes, nutmeg. It adds depth, just do it. Now you will wait (while stirring every once and a while) until the majority of the oil has reduced. Once this has happened, add a cup and a half of your favorite alfredo sauce, and half a cup of milk. Keep on a medium-low heat.
Grate about half a cup of both sharp, old cheddar and mozzarella. Stir into the pot with a generous sprinkling of parmesean. Stir every few seconds until the cheese is completely melted in. The only 'lumps' should be the small chunks of veggies.

Pour over your choice of pasta. I like to use fusilli (mostly because we had either that or mini shells).

This is a great dish all by itself with a side salad, or used as a sidedish. Pictured below with leftover baked BBQ chicken.