Ingredients
1-1/2 cups uncooked elbow macaroni2 cups chopped zucchini1/2 cup chopped onion2 tablespoons canola oil1 can (14-1/2 ounces) diced tomatoes, drained1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted2 cups shredded cheddar cheese1/2 cup milk1/2 teaspoon dried basil1/2 teaspoon prepared mustard
Preparation
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.
