1 (8 oz.) pkg. elbow macaroni (2 c.)
1 (10 3/4 oz.0 can cream of celery soup
1 c. milk
1 tsp. mustard
1/8 tsp. pepper
2 c. broccoli flowerets
1 c. cauliflowerets
1/2 c. sweet red pepper cut in 1" squares
1 1/2 c. cubes cooked ham, turkey or chicken
3/4 c. shredded Cheddar cheese

Prepare macaroni according to package directions; drain. In 10 inch skillet over medium heat, heat soup, milk, mustard and pepper to boiling. Add vegetables; return to boiling. Reduce heat to low. Cover, simmer 10 minutes or until vegetables are tender, stirring occasionally. Stir in meat cubes, cheese and macaroni. Heat through. Sprinkle with additional cheese if desired. Makes 8 cups or 6 servings.

Substitute 1 (16 ounce) package frozen broccoli, cauliflower and red pepper for fresh vegetables. Preparation time 10 minutes. Cook time 20 minutes.