Ingredients

1 1/2 c. elbow macaroni

Nonstick cooking spray

1 T. olive oil

1 T. flour

1/2 c. nonfat milk

1/2 c. cauliflower or butternut squash puree

1 1/2 c. reduced fat shredded cheddar cheese

4 oz. reduced-fat or nonfat cream cheese

1/2 t. salt

1/8 t. paprika

1/8 t. pepper

Preparation

  1. Cook pasta according to package directions. Drain.2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add then oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

  2. Add the milk and cook, stirring every now and then, until the mixture begin to thicken, 3-4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings Stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.