Recipe: Macaroni and Cheese Primavera (using yellow squash and broccoli)

MAC 'N CHEESE PRIMAVERA

"Fast and fabulous mac 'n cheese and veggie combo is extra creamy. Cheddar-y canned soup makes the sauce a cinch."

8 ounces large shell pasta, uncooked
1 bunch broccoli, florets only (about 3 cups)
1 1/2 teaspoons butter or margarine
1 medium yellow squash, halved lengthwise and cut into
1/4-inch-thick slices (about 2 cups)
1 medium red onion, halved and thinly sliced (about 1 1/2 cups)
1 (10 1/2 oz) can condensed Cheddar cheese soup
3/4 cup milk
2 grated tablespoons Parmesan cheese
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking time; drain.

Preheat oven to 350 degrees F.

Meanwhile, in large skillet melt butter over medium-high heat. Add squash and onion; cook, stirring, until lightly browned, 4-5 minutes. Remove from skillet; reduce heat to low. In same skillet combine (undiluted) soup, milk, Parmesan and pepper.

In ungreased 2 quart-baking dish combine pasta, vegetables and soup mixture. Sprinkle with Cheddar.

Bake 10 minutes or until cheese melts.

Makes 4 servings
Source: Woman's World magazine, March 6, 2001