Veggie Mac ‘N’ Cheese

• 1 medium carrot, thinly sliced
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 medium zucchini, sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1/3 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-2/3 cup cooked elbow macaroni
• 3/4 cup shredded cheddar cheese
• 4 bacon strips, cooked and crumbled

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.

carrot, butter, onion, zucchini, cheddar cheese soup, milk, salt, pepper, macaroni, cheddar cheese, bacon

Taken from www.tasteofhome.com/recipes/veggie-mac-n-cheese/ (may not work)