Macaroni & Cheese

This recipe comes from Jessica Seinfeld (yes, Jerry's wife)'s cookbook, Deceptively Delicious.  I'm lucky enough to have 2 wonderful children who LOVE their vegetables (yes, even...well mostly...the green ones!), so I don't have to "sneak" vegetables into their meals.  But I do love the idea of making things more healthy and more delicious by adding veggies to everyday normal foods.  This is her Macaroni and Cheese 1 with Butternut Squash or Cauliflower.  It is actually really good!  The only thing I would change about the recipe is to add more noodles - it was a little too saucy.  Everyone in my family loved it, so I give it 2 thumbs up for sure!  This is one comfort food you won't have to feel as guilty about eating!

• 1 1/2 cups elbow macaroni (I would do at least 2 cups next time)
  
• Nonstick cooking spray
  
• 1 tablespoon olive oil
  
• 1 tablespoon all-purpose flour
  
• 1/2 cup nonfat skim milk
  
• 1/2 cup butternut or cauliflower puree (I used butternut squash...yum!)
  
• 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

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.

Serves 4.

Julie R.

AG, CA