Baked Veggie Mac and Cheese | Red Gold Tomatoes

Ingredients

• 1 1/2 cups elbow macaroni
• 3 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 2 large carrots, halved and thinly sliced
• 1 can Redpack Canned Petite Diced Tomatoes 28 oz, very well drained
• 1 tablespoon butter
• 1 large onion, chopped
• 4 cloves of garlic, chopped
• 2 (10.5 ounce) cans broccoli cheese soup
• 1 cup 2% milk
• 2 cups shredded cheddar cheese
• 1 tablespoon yellow mustard
• 1/2 teaspoon Italian herb blend
• Salt and black pepper to taste
• 1/4 teaspoon paprika