Sunday, August 29, 2010

Colorful Mac & Cheese

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) part-skim shredded cheddar cheese
  • 1/2 cup milk (I use reconstituted non-fat dry 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.

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