Sneak in: (with beans or butternut or cauliflower or combination)
1 ½ cups elbow macaroni, wheat or brown rice variety may be used
1 Tablespoon olive oil or real sweet butter
1 Tablespoon all-purpose flour (cornstarch or arrowroot may be used)
½ cup milk ( I use whole milk, it has less sugar added)
½ cup butternut squash puree, any white canned beans, and or ½ cup cauliflower puree or combination of two*
¼ cup grated onion
1 ½ cups shredded (2%) cheddar cheese
4 oz. reduced – fat or nonfat cream cheese
½ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon paprika
dash white pepper
Cook macaroni according to directions on package.
While the macaroni is cooking, heat a large saucepan over medium heat; add oil or butter, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 min.
Add the milk and cook, stirring occasionally 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.
*Puree’s are cooked and made ahead.
My versions are all made gluten and dairy free at home. Unsweetened almond, coconut, or other nut milks are substituted for milk.
If milk is used, I recommend whole milk – reduced fat milks have sugar added for flavor and additives .