Saturday, 21 June 2014


MACARONI AND CHEESE 1 (with Butternut Squash or Cauliflower)
Servings: Serves 4
1 ½  cups elbow macaroni
Nonstick cooking spray
1 tablespoon olive olive oil
1 tablespoon all-purpose flour
½  cup nonfat skim milk
½  cup butternut or cauliflower puree
1 ½ cups shredded reduced-fat  Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat reduced-fat or nonfat cream cheese
½  teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

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.

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.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume....
Created by Jessica Seinfeld