MACARONI AND CHEESE 1 WITH BUTTERNUT SQUASH OR CAULIFLOWER |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) all-purpose flour |
1/2 cup(s) non fat milk |
1 1/2 cup(s) elbow macaroni make al dente |
1/2 cup(s) butternut squash puree or cauliflower puree |
1 1/2 cup(s) shredded cheddar cheese |
4 ounce(s) (1/2) c cream cheese |
1/8 teaspoon(s) paprika |
1 tablespoon(s) olive oil |
Directions:
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, Cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
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