I made this mac & cheese for Thanksgiving. I’ve always been kind of curious about the couple of books out there that ‘sneak’ vegetables in. I don’t have kids, but sometimes it’s nice to have something that tastes sinful, but actually has quite a few veggies in it.
This was good, but I’m still stuck on the original version I tried last year that rocked my socks off. I could really taste the cream cheese in this recipe, which put it in second place for me. I did like the butternut squash, though I’m not sure it would actually fool kids.
Mac & cheese
From Deceptively Delicious (via recipezaar)
- 1 1/2 cups elbow macaroni
- nonstick cooking spray
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1/2 cup nonfat milk (skim)
- 1/2 cup butternut squash or cauliflower, puree
- 8 ounces cheddar cheese, shredded
- 4 ounces 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 (1-2 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.