Recipe by Karen in MA
Created by Jessica Seinfeld From the book Deceptively Delicious Jessica says, " I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume ..."
Top Review by Shesamazingnyc
Meh. I really wanted to love this, but it was very bland. Even though I tried to perk it up with a Tbsp of grainy mustard and 2 Tbsp of white miso and onion powder, the cauliflower sucked the zestiness out of the nice sharp cheddar I used. My kids don't know about the blue box mac 'n cheese, so it wasn't that they were used to that. I don't know. It wasn't bad, but I wouldn't make it again. We all agreed that we'd rather eat the cauliflower on the side. Sorry!
- 1 1⁄2 cups elbow macaroni
- nonstick cooking spray
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1⁄2 cup nonfat milk (skim)
- 1⁄2 cup butternut squash or 1⁄2 cup cauliflower, puree
- 8 ounces cheddar cheese, shredded
- 4 ounces cream cheese
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
- While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.
- Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).
- Add the milk and cook, stirring every now and then, 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.