Hidden Veggie Mac And Cheese - cooking recipe

Ingredients

3 carrots, peeled and sliced
1 head cauliflower, small, cut into pieces
2 cups butternut squash, pieces frozen
1/2 cup low-fat milk
1 teaspoon salt
2 cups cheddar cheese, shredded
8 ounces low-fat cream cheese
4 tablespoons margarine
16 ounces elbow macaroni

Preparation

Fill medium pot, with a cover, about 1/4 of the way with water.
Add the cauliflower and carrots, and bring to a boil.
Cook, covered, for 6 minutes.
Add the squash, and cook, covered, 3 more minutes.
Drain the veggies and let them cool a minute.
Meanwhile, cook the macaroni according to the package directions.
Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth.
Add the puree to a large sauce pan.
On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted.
Add the drained macaroni to the sauce and stir.