|Diced zucchini||500 Milliliter|
|Chopped onion||125 Milliliter|
|Basil leaves||2 Teaspoon, crushed (2 Milliliter)|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Condensed cheddar cheese soup||1 Can (10 oz) (284 Milliliter)|
|Cooked elbow macaroni||750 Milliliter|
|Shredded sharp cheddar cheese||500 Milliliter|
|Tomatoes||500 Milliliter, chopped and well-drained|
|Prepared mustard||1⁄2 Teaspoon (2 Milliliter)|
In frying pan, cook zucchini and onion in butter with basil until tender.
Add remaining ingredients.
Heat until cheese melts; stir occasionally.