New this month

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.'"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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.

Other stories that may interest you