Macaroni and Cheese

I recently checked out a cookbook from the library titled Deceptively Delicious.  The book aims towards getting more vegetables into your kids diet.  I've made this recipe twice now and we really like it.

What you need:

1 ½ cups elbow macaroni

1 Tbl olive oil

1 Tbl flour

½ cup milk

½ cup squash puree

1 ½ cups shredded cheddar cheese

4 oz cream cheese

½ tsp salt

1/8 tsp paprika

1/8 tsp pepper

Make it:

Cook macaroni until al dente. Drain

While macaroni is cooking coat a saucepan with cooking oil heat to medium. Add oil and flour and cook.  Stirring constantly until thick but not browned. 1-2 minutes

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3-4 minutes.

Add the vegetable puree, cheddar cheese, cream cheese and seasonings.  Stir until the cheese is melted and the sauce is smooth.

Stir in macaroni and serve.

Cowboy Potatoes

This recipe was past down from Scott's mom, Harla.  I know that when we make it the memories come flooding back for us both.  His memories include him as a little kid, mine are from some of the last parties we had before Harla past away.

What you need:

2 cups shredded cheddar cheese

3/4 cup butter-melted and divided

2 cups sour cream

1/2 cup chopped onion

1 large bag Southern style hash browns or Ore Ida with peppers - THAWED

1 can cream of chicken soup

1 tsp salt

1/4 tsp pepper

2 cups crushed corn flakes

Make it:

Combine cheese, 1/2 cup butter, sour cream, onion, potatoes, soup, salt and pepper.

Spoon into greased 9x13 pan.

Mix remaining 1/4 cup butter and cornflake crumbs, sprinkle on top of potatoes.

Bake at 350 degrees for 55 minutes.