Friday, January 21, 2011

Butternut Squash Macaroni and Cheese

1 box (16 oz) of elbow macaroni
1 tbsp olive oil
1 tbsp flour
1/2 C nonfat milk
1/2 C butternut squash puree
1 1/2 C shredded cheddar cheese
1/2 C low-fat cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper

Cook pasta according to directions on box. In a large sauce pan add oil and flour. Cook until mixture resembles a pastebut has not browned. Add milk and cook stirring constantly until mixture begins to thicken. Add butternut squash puree, cream cheese, and seasonings. Stir until cheese is melted. Stir in macaroni and serve warm.

Butternut Squash Puree
Cut off stem. Cut in half lengthwise and scrap out seeds. Roast halves on a cookie sheet flesh side down for 45-50 minutes. Scoop out flesh and blend in food processor or blender until smooth.

(Inspired by Deceptively Delicious, by Jessica Seinfeld Macaroni and Cheese 1)