1-1/2 cups uncooked elbow macaroni
2 cups chopped zucchini
1/2 cup chopped onion
2 tablespoons vegetable oil
1 can (14-1/2 oz) diced tomatoes, drained
1 can (10-3/4 oz) condensed cheddar cheese (or cheese ’n broccoli) soup, undiluted
1 cup (4 oz) shredded cheddar cheese
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon prepared mustard
      

-Cook macaroni according to package directions. 
-Meanwhile, in a large saucepan, sauté 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 mins or until cheese is melted, stirring often. 
-Drain macaroni; toss with vegetable cheese sauce.

S&D Sept/Oct 07