Macaroni and Cheese

1 1/2 c elbow macaroni
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 c nonfat milk
1/2 c cauliflower or butternut squash puree
1 1/2 c reduced fat shredded cheddar cheese
4 oz reduced-fat or nonfat cream cheese
1/2 t salt
1/8 t paprika
1/8 t pepper

Cook pasta according to package directions. Drain.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add then oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begin to thicken, 3-4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings Stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Original Source: Deceptively Delicious by Jessica Seinfeld