Winter Squash Macaroni & Cheese

(slightly improved pic, I think)

I adapted this recipe from Rachel Ray, and even for her it was fast! I put the whole thing together in 17 minutes. This is a fairly basic stove-top mac and cheese recipe made with a roux that gains a lot, nutritionally and taste-wise, from the addition of creamy, slightly sweet, winter squash puree. I mean, it's still essentially noodles with cheese, which is why it's SO delicious, but it's made with whole grain pasta, skim milk, and lower-fat cheese, not to mention the vitaminy squash. Believe me, it's better than Stouffer's in every way.

Oh, and the wind chill here today was -25 degrees (Fahrenheit!), so creamy, warm mac and cheese was just what I needed.

Winter Squash Macaroni & Cheese
(5 servings, total time: ~20 minutes)

1 pound macaroni, rotini, or what have you
1 tablespoon olive oil
2 tablespoons butter
1/2 onion
3 tablespoons flour
2 cups chicken broth
1 (10oz) box frozen butternut or winter squash puree
1 scant cup milk
2 cups grated cheddar (this is one baggie of pre-shredded cheese)
S&P to taste

1. Put a pot of water on to boil for the pasta, pop the squash in the microwave to defrost it according to the package, and either grate the onion half, or chop it finely.
2. Cook pasta and drain.
3. While the pasta's cooking, heat the oil and butter in a large skillet or pot over medium heat, add the onion and cook 1-2 minutes, then add the flour and cook, stirring, another 1-2 minutes.
4. Stir in the broth and defrosted squash, heat through, then add the milk and bring to a bubble. (it will probably bubble if you keep it on medium)
5. Stir in the cheese, season, and add to pasta.