Prep Time: 5 min
Cook Time: 15 min
*1 1/2 cups elbow macaroni
*Nonstick cooking spray
*1 tablespoon olive oil
*1 tablespoon all-purpose flower
*1/2 cup nonfat (skim) milk
*1/2 cup butternut squash or cauliflower puree
*1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
*4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
*1/2 teaspoon salt
*1/8 teaspoon paprika
*1/8 teaspoon pepper
1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander.
2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Chedder, cream cheese, and seasonings, and sir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
On the day I tried this recipe, I didn't have any butternut squash or cauliflower puree, so I just used sweet potato puree, which tastes just fine. You can buy Jessica Seinfeld's book Deceptively Delicious on Amazon.ca or Amazon.com for $13 or less - might be worth the investment! :-)
Thanks for the pictureChez Lisa: Quest for Favourites! :)