Cheddary Pasta and Vegetables

• 1 12 cups dry corkscrew macaroni
• 1 cup fresh broccoli florets
• 2 medium carrots, sliced (about 1 cup)
• 1 large sweet red peppers (about 1 cup) (optional) or 1 large green pepper, coarsely chopped (about 1 cup) (optional)
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 12 cup cheddar cheese, shredded (2 oz.)
• 12 cup milk
• 1 tablespoon prepared mustard

1. In a large saucepan, cook the pasta according to directions.
2. Add broccoli, carrots and red pepper (if using) during the last 5 minutes of cooking.
3. Drain and set aside.
4. In the same saucepan, combine soup, cheddar cheese, milk and mustard.
5. Simmer, stirring occasionally until cheese is melted.
6. Add pasta and vegetables back to saucepan and heat through, stirring occasionally.

macaroni, fresh broccoli florets, carrots, sweet red peppers, condensed cream, cheddar cheese, milk, mustard

Taken from www.food.com/recipe/cheddary-pasta-and-vegetables-236210 (may not work)