INGREDIENTS:

• 1 1/2 cups elbow macaroni
• Nonstick cooking spray
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 1/2 cup nonfat (skim) milk
• 1/2 cup butternut> or cauliflower puree
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
• 4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 1/8 tsp. pepper

COOKING INSTRUCTIONS:

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.

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.

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 seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.