Macaroni & Cheese (with Butternut Squash or Cauliflower)

Another amazing recipe that my friend Myrra and I experimented with yesterday afternoon and completely approve. We went with Butternut Squash and short-cutted it by buying BS Soup and excluding milk. If you're short on time, give it a try - this seriously only took about 20 minutes. Give it a shot...

6oz elbow macaroni

1tbsp olivve oil

1tbsp plain flour

4fl oz skimmed milk

4oz butternut squash or cauliflower puree

8oz grated reduced-fat cheddar

4oz reduced-fat cream cheese

1/8 tsp salt

1/8 tsp paprika

1/8 tsp pepper

Bring a large pan of salted water to the boil, add the macaroni and cook according to the packet directions until al dente.  Drain in a colander.  

While the macaroni is cooking, heat a large saucepan over a medium heat.  Add the oil then the flour and cook stirring constantly until the mixture resembles a thick paste but has not browned - one to two minutes.

Add the milk and cook stirring every now and then until the mixture begins to thicken - three to four 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.