Here's dinner from tonight, pretty much finishing out our veggies for the week.

~12 oz dry macaroni
4 mini onions
1 yellow squash
1 zucchini
1/2 super large cucumber (or 1 normal sized)
2 garlic scapes
1 tomato
5tbs butter
1 2/3 cup grated sharp cheddar cheese
1/3 cup grated parmesan cheese
1 cup milk
1/2-3/4 cup bread crumbs
worcestershire sauce
tiger sauce
salt and pepper
extra virgin olive oil

Chop vegetables into small pieces. Heat oven to 350 degrees F.
Cook macaroni in large pot. Drain, rinse with cold water, add olive oil and stir to prevent sticking together, set aside. In same pot, melt 1 Tbs butter. Add onions and scapes, saute until starting to brown over medium-high heat. Add zucchini, squash, and cucumber, along with a splash or two of worcestershire. saute until tender. remove from heat, set aside. In same pot, melt 2 Tbs butter over medium heat. Add 1/4 cup bread crumbs, stir to mix. Slowly add milk, stirring to separate bread crumb clumps until thickened, over low heat. Add tiger sauce too. Remove from heat, stir in cheese to melt. Add macaroni until consistency is to your liking. Salt and pepper to taste. I tried to leave some cheesy goodness for the vegetables. I cooked 1 lb of macaroni, but estimate I used 3/4 of this for the dish. Add vegetables, including tomato. Stir to mix. Pour into casserole dish. Sprinkle 1/4-1/2 cup bread crumbs on top. Melt 2 Tbs butter (in the same pot again!), drizzle over bread crumbs. Bake 45 minutes or until bread crumbs are browned.

Results-- pretty darn good. The cucumber didn't really add anything, I'd leave it out next time. The zucchini and squash were a very pleasant addition.