1 1/2 c. Elbow macaroni
1 TBS. Olive oil
1 TBS. WW flour
1/2 cup skim milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded fat free cheddar cheese
4 oz. fat free cream cheese
1/2 tsp. salt
1/8tsp. paprika
1/8 tsp. pepper
Cook the macaroni
coat a large saucepan with a teensy bit of Olive oil and heat over medium heat. add the rest of the olive oil, then the flour and cook, stirring constantly until the mixture is a thick paste but is not browned (1 to 2 minutes)
Add the milk and cok until the mixture begins to thicken, then add the veggie puree, the cheese and seasonings, and stir until the cheese is melted and the mixture is smooth.
Stir in the macaroni and serve warm.
ENJOY!!! Mac and cheese is one of my all time FAVORITE meals ever.
Sunday, March 21, 2010
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