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Colorful Mac 'n' Cheese

 Colorful Mac 'n' Cheese
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.