Macaroni and Cheese with Butternut Squash

This is surprisingly delicious and such a good replacement for boxed Mac n cheese. I got this recipe from Jessica Seinfeld’s cookbook Deceptively Delicious and made a few small changes.

Macaroni and Cheese with Butternut Squash

3 cups Italy imported macaroni noodles
1 1/4 cups pasture raised milk
1 Tbsp mild flavored extra virgin olive oil
1 Tbsp Tapioca flour or white flour
1/2 cup butternut squash, cooked and puréed
1 3/4 cups shredded pasture raised cheddar
2 ounces pasture raised cream cheese
1 tsp salt
1/8 tsp smoked paprika
1/8 tsp pepper freshly ground

1. Boil the noodles according to package instructions. Drain in a colander.

2. While the macaroni is cooking, heat a medium sauce pan on medium heat. Add oil, then flour, Cook stirring constantly until mixture resembles a thick paste but not browned (1-2 minutes). whisk in the milk and cook, stirring every now and then until the mixture thickens (3-4 minutes). Add the vegetable purée, cheese, cream cheese, and seasonings, and stir until the cheese is melted in the sauce is smooth. Every once in a while the sauce will separate. If it does that you can still save it by putting it in a blender on medium high speed for 30 seconds.

3. For the sauce over your noodles and stir to coat well. Serve immediately.