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Colorful Mac 'n' Cheese Recipe

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“My family loves this rich dish, usually as a side,” writes Debbie Amacher of Amherst, New York. “And as long as the kids don't realize its squash, they'll keep on eating it!”

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1-1/2 cups uncooked elbow macaroni
2 cups chopped zucchini
1/2 cup chopped onion
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2 cups (8 ounces) shredded cheddar cheese
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon prepared mustard

Directions

Cook macaroni according to package directions. Meanwhile, in a large saucepan, saute zucchini and onion in oil until tender. Stir in the tomatoes, soup, cheese, milk, basil and mustard.
Cook, uncovered, over medium heat for 6-7 minutes or until cheese is melted, stirring often. Drain macaroni; toss with vegetable cheese sauce. Yield: 4 servings.

Colorful Mac 'n' Cheese published in Simple & Delicious September/October 2007, p45

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