• 1 each zucchini and sweet red pepper cubed
• 1 tbsp (15ml) vegetable oil
• 3 cups (750ml) milk
• ¼ cup (50ml) all purpose flour
• 2 cups (500ml) shredded medium cheddar cheese
• 4 oz light cream cheese
• ½ tsp (2ml) each dry mustard, thyme, salt and pepper
• 5 cups (1250ml) macaroni

Topping:

• 1 cup (250ml) fresh bread crumbs
• 3 tbsp (45ml) butter, melted
• 2 tbsp (30ml) freshly grated parmesan cheese

Meanwhile, cook Cajun Chicken Breasts according to directions, Set aside and dice into cubes. Whisk, ¼ cup of the milk with flour.

In saucepan, heat remaining milk over medium heat until bubbles appear around edges; whisk in flour mixture and bring to boil, whisking. Reduce heat to medium-low; cook, stirring, for 10 minutes or until thickened.

Remove from heat. Whisk in cheddar and cream cheeses, mustard, thyme, salt and pepper until smooth.  Meanwhile, in large pot of boiling salted water, cook pasta until tender, 8 minutes or according to package instructions.

Drain and return to pot; stir in sauce, vegetables and diced chicken. Spoon into greased 8 cup casserole dish.

Topping:
Combine crumbs, butter and parmesan. Sprinkle over pasta. Bake in oven at 450F until bubbling and golden.

Makes 6 servings.