Colorful Mac 'n' Cheese

By carvalhohm

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

Preparation

Step 1

Cook macaroni according to package directions. Meanwhile, in large saucepan, saute zucchini and onion in oil until tender. Stir in 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.