Macaroni Cheese - cooking recipe

Ingredients

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

Preparation

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.
In a large saucepan, place onions, capsicums, mushrooms, and zucchini. Sprinkle with a little water, cover, and cook over a medium heat until tender.
To the vegetables, add the soup, 1 can of water, and cayenne. Bring to the boil.
Add 500g cheese, mix through.
Add macaroni, mix all together, pour into a large baking dish.
Cover with extra cheese, and bake at 180C for around 30 minutes, or until cheese has started to brown.