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 If you are ambitious and make your own pasta, add vegetable puree as the wet ingredient to add colour and raise nutritional value to your pasta.

Otherwise you can use regular macaroni or multigrain macaroni (your choice)

Ingredients:

• 1 ½ cup of elbow pasta

Add pasta to boiling salted water and cook until al dente.  Drain and set aside.

• 1 tblsp extra virgin olive oil
• 1 tblsp flour
• ½ cup of skim milk
• ½ cup of butternut squash or cauliflower puree.
• 1 ½ cup of low fat cheese (mozarella or cheddar)
• 4 ounces of non-fat/low fat cream cheese
• pinch of salt
• pinch of paprika (optional)
• pinch of pepper

While the pasta is cooking, in a non-stick heat oil and add flour stirring until it turns into a paste. Don't let it brown.  Add the milk slowly and cook until the mixture thickens.  Stir occasionally. Add the vegetable puree and cheeses and stir until all is melted.  Make sure the sauce is not lumpy. Taste and add seasoning as desired.

Stir in the cooked macaroni and serve.  Your kid will be none the wiser.  Serves 4-6. 

• Cauliflower is a good choice because it's got a mild flavour and can be easily camouflaged into the sauce.   It contains allicin which helps the heart and reduces risk of stroke; selenium which works with vitamin C to boost the immune system; follate (a B vitamin) which promotes cell growth and replication- excellent for pregnant women to help the development of their unborn child and is high in fibre.  To learn more about the health benefits of cauliflower go to: http://www.essortment.com/all/cauliflowernut_rwuv.htm
• Butternut squash is a great choice because it's low in fat, high in fibre and high in potassium which is great for promoting healthy bones.  It's got vitamin B6 which important for healthy immune and nervous system.  It also contains folate and is high in antioxidants.  To learn more about butternut squash go to: http://www.wholeliving.com/article/power-foods-butternut-squash