Nom.

So before serving this, I gave Husband a bite to make sure he liked it. He tasted it & said:
Him: “it’s delicious when do you have to add *points to cauliflower puree* ?”
Me: “I already did”
Him: :-O “WOW, I can’t even taste it!”

Sorry for the dark photos, the light in my kitchen wasn’t working, also, I was making a double batch.

Ingredients

• 1/2 a package whole wheat elbow macaroni
• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon white wheat flour flour
• 1/2 cup fat free milk
• 1/2 cup butternut or cauliflower puree
• 2 cups shredded sharp reduced-fat Cheddar cheese (about 12 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon pepper

Prep Work

• 8 oz. cauliflower florets
• 3ish tablespoons water

1. Steam the cauliflower in the microwave or on the stove top.
2. Let cool.
3. Add the cooled, steamed cauliflower to a blender.
4. Add a tablespoon or so of water.
5. Blend for 3-5 seconds.
6. If you need more water, add 1-2 teaspoons at a time.
7. Blend until smooth.
   
   (I could eat this with a spoooon!)
8. If you want to use butternut squash instead, do the exact same thing, but with butternut squash :-P

Directions

1. Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente.
   
2. Drain in a colander.
3. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.
4. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
   
5. Turn the heat down so the milk won’t burn (medium low), add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. IF it seems to be getting too hot, take the pot off the burner for a minute, while stirring.
6. Add the vegetable puree, Cheddar, cream cheese and seasonings (paprika, salt & pepper) and stir until the cheese is melted and the sauce is smooth.
7. Stir in the macaroni and serve warm. (Salt & pepper to taste)
   

Optional Bake Directions:

1. Pre-Heat oven to 375°. Spray an oven-safe glass pan with vegetable spray.
2. Transfer finished mac & cheese to the glass pan.
3. In a seperate dish, mix a 1-2 cups of whole wheat panko bread crumbs and a tablespoon or 2 of olive oil until the panko is thoroughly coated with oil. Add a teaspoon of paprika for an extra “oomph!”
4. Add the panko mixture over the mac & cheese, distributing evenly.
5. Put in pre-heated over for 10-15 minutes or until lightly browned.
6. Serve warm. (Salt & pepper to taste)

Nutritional Information: Makes 4 servings (serving size: about 1 cup, mac & cheese only); Calories 345; Carbs 48g; Sodium 336mg; Fat 11g; Cholesterol 16mg; Protein 21g; Sugar 4g; Fiber 7g