Macaroni Cheese

• 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

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.

olive oil, onions, zucchini, red, green, mushrooms, cayenne pepper

Taken from www.food.com/recipe/macaroni-cheese-230440 (may not work)