Homemade Macaroni and Cheese

This is Rachel Ray's Mac and Cheddar Cheese with Chicken and Broccoli but without the chicken or cayenne pepper and with added purees from Sneaky Chef (the puree can be made before and frozen for later use).  It's so much better than the boxed stuff and it's a quick recipe.


2 tablespoons extra-virgin olive oil, 2 turns of the pan
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
1 head of broccoli, chopped into florets (optional)
3 tablespoons butter
3 tablespoons flour (whole wheat flour works fine in rouxs!)
1 teaspoon paprika
2 1/2 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar (or any other cheese you like!)
1/4 cup Orange Puree
1/4 cup White Puree
1 tablespoon prepared Dijon mustard

Place a pot of water on to boil for macaroni.  Cook pasta according to package directions.  If using broccoli, put in with pasta when there is 3 minutes remaining cooking time.

While pasta cooks, heat a medium sauce pot over medium heat. Add extra-virgin olive oil and butter.  Let the butter melt then add onion and cook 5 to 7 minutes until onions are tender.  Once onions are tender, add flour and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.  Add purees.

Add cheese to thickened sauce and stir to melt it in, about a minute or so. Stir in mustard, and season sauce with salt and pepper. Pour sauce over cooked pasta and stir to combine.

Serves 4-6 servings