Macaroni and Cheese *with beans or butternut or cauliflower or combination

Category,
Yields1 Serving
 1 ½ cups elbow macaroni, wheat or brown rice variety may be used
 1 tbsp olive oil or real sweet butter
 1 tbsp 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 tsp salt
 ½ tsp dry mustard
 ⅛ tsp paprika
 dash white pepper
1

Cook macaroni according to directions on package.

2

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.

3

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.

4

*Puree’s are cooked and made ahead.

5

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 .

Ingredients

 1 ½ cups elbow macaroni, wheat or brown rice variety may be used
 1 tbsp olive oil or real sweet butter
 1 tbsp 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 tsp salt
 ½ tsp dry mustard
 ⅛ tsp paprika
 dash white pepper

Directions

1

Cook macaroni according to directions on package.

2

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.

3

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.

4

*Puree’s are cooked and made ahead.

5

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 .

Notes

Macaroni and Cheese *with beans or butternut or cauliflower or combination
IngredientsDirections