Super Sneaky Macaroni

I love using vegetable puree`s in food because they're sneaky. If you don't have a blender or food processor or you don't have the time to make them, then you can always use baby food. Just make sure to read the ingredients so you're only getting the vegetable and not added sugar.

This recipe uses two puree`s which will probably never get noticed because most kids will eat this without even questioning the ingredients. I've only met one kid who wouldn't eat macaroni and cheese and that's because he was sensitive to gluten. That makes it easy to sneak the veggies in and kids and husbands will never even guess. **Please note that I double this recipe for my family of five.

Super Sneaky Macaroni

1 1/3 c. uncooked elbow macaroni
1 c. small curd, low-fat cottage cheese
1 c. mozzarella cheese, shredded
1/2 c shredded cheddar cheese
1 t cornstarch
1 c milk
1 small onion, grated (you can chop it, but chop it small. It's a secret.)
1/4 c finely chopped green pepper
1/4 c carrot puree
1/4 c cauliflower puree
1 t Dijon mustard
1/2 t salt
1/4-1/2 t crushed red pepper flakes
1/2 c crushed cornflakes or butter crackers
1 T butter, melted

1. Cook macaroni according to package directions. Drain. Add the three cheeses and set aside.
2. In a saucepan, combine cornstarch and milk until smooth. Stir in the onion, green pepper, mustard, salt, red pepper flakes, and both puree`s. Bring to a boil; cook and stir for 2 minutes until thickened. Pour over macaroni mixture; stir to coat. Transfer to a greased 2-qt baking dish.
3. Combine cornflakes and butter. Sprinkle over macaroni. Bake, uncovered, at 350 degrees F for 25-30 minutes until bubbly and golden brown.