Macaroni and Cheese (with butternut squash or califlower)

Ingredients:
1 1/2 cups elbow macaroni
nonstick cooking spray
1 TBS olive oil
1 TBS all-purpose flour
1/2 cup nonfat milk (skim)
1/2 cup butternut squash or cauliflower, puree
8 oz cheddar cheese
4 oz cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper

Instructions:
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.
3. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes)
4. Add the milk and cook, stirring every now and then, until the mixture begins to thicken (3-4 minutes).
5. Add the vegetable puree, cheddar, cream cheese, and seasonings, stir until cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Notes: add some milk to purée to make it easier to pour and add extra milk in the end if it's too thick.

Submitted by: Jenie Rainey