1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
1 tsp. Dijon style mustard
1/8 tsp. pepper
2 c. broccoli flowerets
1 c. cauliflowerets
1/2 c. sweet red pepper, cut in 1-inch squares
1 1/2 c. cubed cooked ham or turkey
3/4 c. shredded Cheddar cheese

Prepare elbow macaroni according to package directions.

Meanwhile, 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 ham, cheese, and macaroni. Heat. Sprinkle with additional cheese, if desired.