Yellow Squash Puree Macaroni and Cheese

Ah yes, another Mac and Cheese recipe. This really is tasty! You would never guess it has squash in it. We cook and puree the squash from our garden and freeze it in ice cube trays. Since we are still in the baby stage in our family I am planning to use this for baby food in a few months. But it is also convenient to use in this recipe - I just microwave 8 or so cubes of squash to get the 1 cup of puree called for.

This is from one of my favorite Food Storage sites: everydayfoodstorage.net

2 C. Elbow Macaroni

1/3 C. Magic Mix
1/2 C. Water
1 C. Yellow Squash Puree
1-1/2 C. Cheddar Cheese, grated
4 oz. Cream Cheese (can be reduced fat or non-fat)
1/2 t. Salt
1/8 t. Paprika
1/2 t. PepperDirections:

Bring a large pot of salted water to a boil, add the macaroni and cook accodring to package directions until al dente. Drain in a colander.

While the macaroni is cooking, combine Magic Mix and water in a saucepan. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble and thicken.

Add the squash 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. (Personally, I chop up a tomato and stir it in. I really like the taste of tomatoes and cheese but that is optional. I also garnish with a little paprika and grated cheese.)