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Colorful Mac ‘n’ Cheese

This is the recipe that I found in the current issue of Taste of Home’s Simple & Delicious magazine. I’ve changed it a little and renamed it “Garden Mac ‘n’ Cheese. I’ll give you the original version and you the change I made. It’s quick, easy and delicious. Best of all, it’s a great way to use up those extra zucchini!

2 cups uncooked elbow macaroni
2 cups chopped zucchini (fresh, or thawed from the freezer)
1/2 cup chopped onion (or 1/4 cup chopped, dried onions reconstituted)
1 can diced tomatoes, well drained (or garden tomatoes, peeled and diced)
1 can condensed cheddar cheese soup, undiluted
2 cups shredded cheddar cheese (I used 5-cheese Italian blend)
3/4 cup milk (or reconstituted powdered milk, or evaporated milk diluted by half with water)
1/2 teaspoon dried basil
1/2 teaspoon dry mustard.

Cook macaroni according to package directions. Meanwhile, in large saucepan, saute zucchini and onion in 2 tablespoons oil until tender. Stir in the tomatoes, soup, cheese, milk, basil and mustard. (I saved about ½ cup of the grated cheese to sprinkle on top)

Cook uncovered, over medium heat for 6-7 minutes or until cheese is melted and ingredients are well blended, stirring often. Drain macaroni; toss with vegetable cheese sauce.  Sprinkle ½ cup grated cheese on top, cover the pan, turn off the stove and let sit for about 5 minutes until the cheese melts. Yield: 4-6 servings.

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This entry was posted on Friday, September 3rd, 2010 at 4:49 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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