Colorful Mac 'n' Cheese Recipe

Colorful Mac 'n' Cheese Recipe photo by Taste of Home

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

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Colorful Mac 'n' Cheese Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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.

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

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Colorful Mac 'n' Cheese

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Reviewed on Feb. 11, 2013 by joyisaacs

Added diced carrots and red bell peppers, plus some left over taco meat. This is such a nice change from the Blue Box, and made enough for 6 large servings.