This is the 7th recipe this year from Deceptively Delicious, and in our house, this lunch was a hit and miss. Wee Ones #1 and #3 ate it without any issue, but Wee One #2 (who is pretty defiant about just about everything) ate half of it and declared she didn't like it. The plus side here is that Wee One #3 had seconds and later wanted the leftovers for dinner!
1 1/2 cups elbow macaroni
1 tbsp olive oil
1 tbsp flour
1/2 cup milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups shredded cheddar cheese
4 oz cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
*Notes: The original recipe called specifically for non-fat milk, reduced-fat cheddar cheese, and reduced or non-fat cream cheese. In my case, I need to pack the fat and calories into my kids meals because they are scrawny little things and generally eat like birds.
If you happen to have cauliflower puree in your freezer, just thaw it out before you start. If not, chop up some cauliflower and steam it till mushy (but not too mushy) and puree it.
While you boil water for the macaroni in a seperate pot, start with the olive oil and flour in your saucepan. Stir this around till it's thick but hasn't browned, about 2 minutes.
Now add the milk and stir till it starts thickening, about 4 minutes - don't wander off though, keep stirring it.
Once it's thickened up a bit, add the cauliflower and stir that till it's blended.
Next comes the shredded cheddar cheese. I mixed till it was blended into the rest, but not yet melted.
Then of course is the cream cheese. Now, you mix till all the cheese has melted.
You've got a saucepan full of seriously gooey and cheesy deliciousness!
Drain your macaroni and toss it in for a lunch that looks very similar to the boxed kind. I totally made this with the box on the counter, so as not to around suspicion!