Save on Pinterest

Colorful Mac ‘n’ Cheese

My family loves this rich and comforting dish. The cheese disguises the zucchini, so my kids keep on eating it! —Debbie Amacher, Amherst, New York
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 shredded cheddar cheese
  • 1/2 cup 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.
Nutrition Facts
1-1/2 cups: 511 calories, 31g fat (14g saturated fat), 61mg cholesterol, 1087mg sodium, 41g carbohydrate (11g sugars, 5g fiber), 20g protein.

Recommended Video