Colorful Mac 'n' Cheese

By bakers_delight85

Ingredients

• 1-1/2 cups uncooked elbow macaroni
• 2 cups chopped zucchini
• 1/2 cup chopped onion
• 2 Tbsp. vegetable 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 tsp. dried basil
• 1/2 tsp. prepared mustard

Preparation

Step 1

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.