Veggie Mac ‘N’ Cheese

Name: Veggie Mac ‘N’ Cheese
Ingredients: 1 medium carrot, thinly sliced; 2 tablespoons butter; 1 medium onion, chopped; 1 medium zucchini, sliced; 1 medium yellow summer squash, halved lengthwise and sliced; 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted; 1/3 cup milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1-2/3 cup cooked elbow macaroni; 3/4 cup shredded cheddar cheese; 4 bacon strips, cooked and crumbled

12 ingredients

2 steps

Ingredients

1 medium carrot, thinly sliced
2 tablespoons butter
1 medium onion, chopped
1 medium zucchini, sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1-2/3 cup cooked elbow macaroni
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Directions

1

In a large skillet, saute carrot in butter for 2 minutes. Add onion; cook and stir 2 minutes longer. Add zucchini and summer squash; cook for 5 minutes or until vegetables are tender.
2

In a bowl, combine the soup, milk, salt and pepper. Stir into skillet. Add macaroni; heat through. Sprinkle with cheese. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with bacon.