Macaroni Cheese

Name: Macaroni Cheese
Ingredients: 500 g macaroni; 1 tablespoon olive oil; 2 onions, diced; 1 zucchini, grated; 1 red capsicum, diced; 1 green capsicum, diced; 4 cups sliced mushrooms (roughly, one brown mushroom bag full); 2 (440 g) cans condensed tomato soup; 1/2 teaspoon cayenne pepper (or to taste); 500 g grated low-fat cheese; 500 g grated low-fat cheese, extra

11 ingredients

6 steps

Ingredients

500 g macaroni
1 tablespoon olive oil
2 onions, diced
1 zucchini, grated
1 red capsicum, diced
1 green capsicum, diced
4 cups sliced mushrooms (roughly, one brown mushroom bag full)
2 (440 g) cans condensed tomato soup
1/2 teaspoon cayenne pepper (or to taste)
500 g grated low-fat cheese
500 g grated low-fat cheese, extra

Directions

1

To a saucepan of boiling water, add macaroni and olive oil. Boil until macaroni is JUST tender. Do not over cook it. Drain, and set aside.
2

In a large saucepan, place onions, capsicums, mushrooms, and zucchini. Sprinkle with a little water, cover, and cook over a medium heat until tender.
3

To the vegetables, add the soup, 1 can of water, and cayenne. Bring to the boil.
4

Add 500g cheese, mix through.
5

Add macaroni, mix all together, pour into a large baking dish.
6

Cover with extra cheese, and bake at 180C for around 30 minutes, or until cheese has started to brown.