‘Sneaky’ Mac & Cheese

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.

Jessica Seinfeld's Macaroni & cheese

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

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 to 4 minutes).

5. 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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