Macaroni 'n Cheese (with Butternut Squash)

So here's a recipe that I tweaked from "Deceptively Delicious". My kids (and those that I watch) ALL loved it and had seconds (which is HUGE since Jude is a bit picky at the moment). :) It's a really fast recipe ... takes about 20 mins to make (that is, if you already have the puree ready!)
*All my tweaking is along side the recipe in parentheses.

Macaroni and Cheese (with Butternut Squash OR cauliflower)
1 1/2 c. macaroni
1 Tbsp olive oil (I used butter ... LOVE butter!)
1 Tbsp all purpose flour
1/2 c. skim milk (I used whole milk)
1/2 c. butternut squash OR cauliflower puree
1 1/2 c. shredded cheddar cheese (I used colby)
4 oz. reduced fat/nonfat cream cheese (I didn't use)
1/2 tsp salt (probably used only about 1/4 tsp)
1/8 tsp paprika (I didn't use)
1/8 tsp pepper (I didn't use)

1. Cook macaroni

2. While macaroni is cooking in med./large saucepan, over medium heat, heat oil (or melt butter), add flour and cook, stirring constantly until mixture resembles a thick paste but has not browned, 1 - 2 mins.

3. Add the milk and cook, stirring every now and then until the mixture begins to thicken, (3-4mins). Add the vegetable puree, cheese, cream cheese and seasonings, and stir until the cheese is melted and sauce is smooth. Stir in macaroni and serve warm.

Serves 4

Chicken Pot Pie

I'm so excited that we can now cook fall comfort foods. Actually, I make this one in summer a little, but it's so much more satisfying in the fall and winter. Ironically I got this from my sister-in-law who is a vegetarian!

1 1/2 - 2 cups celery, chopped
1 1/2 - 2 cups carrots, chopped
1/3 cup butter, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half & half (I often use whole milk)
1 tsp salt
1/4 tsp pepper
4 cups (2-3 chick breasts), cooked and shredded
2 basic pie crusts

Saute celery and carrots in butter for 10 minutes or until tender and slightly brown. Remove carrots and celery. Add flour to sauteed butter, stirring well (sometimes I have to add a little more butter here to make the rue). Combine broth and half & half; gradually stir into flour/butter mixture. Bring to a boil; boil for one minute, stirring constantly. Add in salt and pepper. Add chicken and vegetable, stirring well. Pour mixture into pie shell. Cover with top shell and cut slits to allow steam to escape. Bake 40 minutes @400 degrees.

White Chicken Chili

Finally!!! I am getting around to posting this recipe. Sorry to those who have asked, begged, pleaded, and given up!
Here it is...

1 rotisserie chicken
3 cans great northern beans
16 oz jar of mild salsa or Rotel
2 cans of chicken broth
2 tsp cumin
16-18 oz cubed pepper jack cheese

Cook on high in crockpot for 3 hours...Serve with tortilla chips (I like the blue corn chips for color!)
Enjoy!