Veggie Macaroni and Cheese with Cauliflower

Ingredients:
Medium onion, cone #2
1 bell pepper, small dice
2 cloves of garlic, minced
1 cup of frozen corn
Cumin
Chili powder
Garlic powder
Pepper
1 qt. low sodium tomato soup
1 can, low sodium, rinsed kidney or pinto beans
1 cup pasta
1-2 cups of frozen cauliflower (chop into bite sizes)
1-1.5 cups of shredded sharp cheddar cheese
Green onions to garnish

Directions:

1. Preheat MP5, uncovered, at 375°F.
2. Add onions, peppers and garlic to MP5 and sauté for 3-4 minutes until softened.
3. Add corn and seasonings Stir to combine and cook for 2 minutes.
4. Add tomato soup, beans, pasta and cauloflower. Stir to combine.
5. Place cover on MP5. When Vapo-Valve™ begins to click steadily, reduce heat to 225°F and cook for 25 minutes until pasta is soft.
6. Remove cover and sprinkle shredded cheese on top. Place cover back on MP5 and cook for an additional 5 minutes.
7. Serve warm in bowls and garnish with green onions.