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Veggie Mac 'N' Cheese

"'I plant a nice-sized garden every year,' relates Barbie Noffsinger of Reno, Nevada. 'I came up with this quick combination when trying to think of a different way to fix and abundance of zucchini and yellow squash. Everyone enjoyed it, so I fixed ti again the next week and it was just as good.'"
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  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.

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I made a variation of this -- pureed yellow squash and just one clove of garlic. Used whole milk instead of cream of cheddar soup. Otherwise followed pretty much as written. Yum!

Nothing like a little bacon to hide your vegetables. It was good and I'm full.

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