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Veggie Mac 'n' Cheese

 Veggie Mac 'n' Cheese
"I plant a nice-sized garden every year," relates Barbie Noffsinger of Reno, Nevada. "I came up with this quick combination when trying to think of a different way to fix and abundance of zucchini and yellow squash. Everyone enjoyed it, so I fixed ti again the next week and it was just as good."
4 ServingsPrep/Total Time: 30 min.


  • 1 medium carrot, thinly sliced
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium zucchini, sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-2/3 cup cooked elbow macaroni
  • 3/4 cup shredded cheddar cheese
  • 4 bacon strips, cooked and crumbled


  • In a large skillet, saute carrot in butter for 2 minutes. Add onion;
  • cook and stir 2 minutes longer. Add zucchini and summer squash; cook
  • for 5 minutes or until vegetables are tender.
  • In a bowl, combine the soup, milk, salt and pepper. Stir into
  • skillet. Add macaroni; heat through. Sprinkle with cheese. Cover and
  • cook for 2 minutes or until cheese is melted. Sprinkle with bacon.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 379 calories, 21 g fat (12 g saturated fat), 55 mg cholesterol, 1,038 mg sodium,

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Veggie Mac 'n' Cheese (continued)

Nutritional Facts: 39 g carbohydrate, 4 g fiber, 16 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.