Macaroni Cheese

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 500 g macaroni
• 1 tablespoon olive oil
• 2 onions, diced
• 1 zucchini, grated
• 1 red capsicum, diced
• 1 green capsicum, diced
• 4 cups sliced mushrooms (roughly, one brown mushroom bag full)
• 2 (440 g) cans condensed tomato soup
• 1/2 teaspoon cayenne pepper (or to taste)
• 500 g grated low-fat cheese
• 500 g grated low-fat cheese, extra

Recipe

• 1 to a saucepan of boiling water, add macaroni and olive oil. boil until macaroni is just tender. do not over cook it. drain, and set aside.
• 2 in a large saucepan, place onions, capsicums, mushrooms, and zucchini. sprinkle with a little water, cover, and cook over a medium heat until tender.
• 3 to the vegetables, add the soup, 1 can of water, and cayenne. bring to the boil.
• 4 add 500g cheese, mix through.
• 5 add macaroni, mix all together, pour into a large baking dish.
• 6 cover with extra cheese, and bake at 180c for around 30 minutes, or until cheese has started to brown.