1 1/2 cups elbow macaroni
Nonstick cooking spray
1 Tablespoon olive oil
1 Tablespoon flour
1/2 cup nonfat milk
1/2 cup butternut squash puree*
1 1/2 cups shredded reduced-fat cheese
4 ounces of reduced or non-fat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions. Drain.
While the macaroni cooks, coat a large saucepan with cooking spray and heat over medium heat. Add oil and flour and cook, stirring constantly, until the mixture resembles a thick paste but has not browned.
Add milk and cook, stirring every now and then, until the mixture begins to thicken. Add butternut squash puree, shredded cheese, cream cheese and seasonings. Stir until smooth. Stir in cooked macaroni and serve.
*I bought my butternut squash precut and washed at Trader Joes. All I had to do was steam it for 12 minutes and puree it. There was enough for me to use 1/2 cup for this recipe and freeze three more 1/2 cup servings in sandwich bags.
"This is a great source of calcium: one portion provides a full serving - the equivalent of one cup of milk. And because it uses low fat cheese, kids get all that great calcium without the saturated fat of the traditional recipe."
Thanks for popping by today. Check back tonight at midnight (California time) for a big announcement!
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions. Drain.
While the macaroni cooks, coat a large saucepan with cooking spray and heat over medium heat. Add oil and flour and cook, stirring constantly, until the mixture resembles a thick paste but has not browned.
Add milk and cook, stirring every now and then, until the mixture begins to thicken. Add butternut squash puree, shredded cheese, cream cheese and seasonings. Stir until smooth. Stir in cooked macaroni and serve.
*I bought my butternut squash precut and washed at Trader Joes. All I had to do was steam it for 12 minutes and puree it. There was enough for me to use 1/2 cup for this recipe and freeze three more 1/2 cup servings in sandwich bags.
"This is a great source of calcium: one portion provides a full serving - the equivalent of one cup of milk. And because it uses low fat cheese, kids get all that great calcium without the saturated fat of the traditional recipe."
Thanks for popping by today. Check back tonight at midnight (California time) for a big announcement!
1 comment:
This is such a funny and USEFUL feature! I have a picky eater, I'll have to look back through your previous posts.
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