Serves: 7
Total Calories: 231

1 1/2 cups elbow macaroni
non-stick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup non-fat (skim) milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat or non-fat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

1. 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,

2. 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 to 2 minutes.

3. 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 the seasoning, and stir until cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Nutritional Facts:

Serves: 7
Total Calories: 231
Calories from Fat: 141

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