Light(er) Sweet Potato Mac ‘n Cheese Recipe

Name: Light(er) Sweet Potato Mac ‘n Cheese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 Servings
Ingredients: 1 pounds sweet potato; 13 ounces whole wheat elbow-shaped pasta; 1 tablespoon + 1 teaspoon olive oil; ½ medium onion; 2 garlic cloves; 2 tablespoons chopped fresh sage; 3 tablespoons all-purpose flour; 1 cup vegetable broth; 2 ¼ cups skim milk; 6 ounces sharp white cheddar cheese; 1 tablespoon Dijon mustard; ¾ teaspoon ground nutmeg; ½ teaspoon salt; ½ teaspoon ground pepper; ⅓ cup panko breadcrumbs; 3 tablespoon grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 Servings
Calories
3109 kcal
Course
Main Course
Cuisine
American

Light(er) Sweet Potato Mac ‘n Cheese Recipe

Lauren Clark

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This light(er) macaroni and cheese recipe gets a burst of flavor and texture from mashed sweet potato and a great sharp cheddar cheese.

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Ingredients

Servings

1 pounds sweet potato
13 ounces whole wheat elbow-shaped pasta
1 tablespoon + 1 teaspoon olive oil divided
½ medium onion chopped
2 garlic cloves minced
2 tablespoons chopped fresh sage
3 tablespoons all-purpose flour
1 cup vegetable broth
2 ¼ cups skim milk
6 ounces sharp white cheddar cheese grated
1 tablespoon Dijon mustard
¾ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground pepper
⅓ cup panko breadcrumbs preferably whole wheat
3 tablespoon grated Parmesan cheese

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Instructions

Preheat the oven to 375 degrees F. Lightly coat a 11- by 7-inch baking dish with cooking spray.
Pierce the sweet potato all over with a fork. Cook in a microwave until the sweet potato is very tender, about 5 minutes per side.
Cut the sweet potato in half lengthwise and, when cool enough to handle, scoop the flesh into a shallow dish. With the back of a fork, mash the sweet potato until well-mashed and almost smooth.
In a large nonstick saucepan, cook the elbow pasta about 2 minutes less than package directions. Drain and rinse with cold water.
In the same saucepan, heat 1 teaspoon olive oil over medium heat. Add the onion and cook until the onion is tender, 4 to 5 minutes. Add the garlic and sage and cook for 1 minute.
Stir in the flour and cook, stirring, for 2 minutes.
While whisking, gradually pour the vegetable broth and skim milk into the flour mixture. Bring the mixture to a simmer and continue to whisk until the mixture thickens, about 5 minutes.
Stir in the mashed sweet potato, grated cheddar cheese, Dijon mustard, nutmeg, salt and pepper. Heat, stirring, until the cheese is melted.
Add the cooked pasta to the cheese sauce and stir until well combined. Transfer to the prepared baking dish.
In a small bowl stir together the panko breadcrumbs and Parmesan cheese. Sprinkle the mixture over the top of the macaroni and cheese.
Bake until the casserole is bubbling, about 20 minutes. Place the casserole under the broiler for 1 minute, or until the breadcrumbs are golden brown. Watch carefully so that the breadcrumbs don't burn. Serve.

Notes

Nutrition Information

Show Details

Serving 1Cup Calories 310.9kcal (16%) Carbohydrates 45.4g (15%) Protein 13.1g (26%) Fat 9g (14%) Saturated Fat 3.7g (19%) Cholesterol 17.9mg (6%) Sodium 477.1mg (20%) Fiber 6g (24%) Sugar 6.7g (13%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 3109 kcal

% Daily Value*

Serving	1Cup
Calories	310.9kcal	16%
Carbohydrates	45.4g	15%
Protein	13.1g	26%
Fat	9g	14%
Saturated Fat	3.7g	19%
Cholesterol	17.9mg	6%
Sodium	477.1mg	20%
Fiber	6g	24%
Sugar	6.7g	13%