Light(er) Sweet Potato Mac ‘n Cheese Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
8 Servings
-
Calories
3109 kcal
-
Course
Main Course
-
Cuisine
American
Light(er) Sweet Potato Mac ‘n Cheese Recipe
Report
This light(er) macaroni and cheese recipe gets a burst of flavor and texture from mashed sweet potato and a great sharp cheddar cheese.
Share:
Ingredients
- 1 pounds sweet potato
- 13 ounces whole wheat elbow pasta
- 1 tablespoon olive oil divided, 1 teaspoon
- ½ onion chopped, medium
- 2 garlic minced, cloves
- 2 tablespoons sage chopped, fresh
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 2 ¼ cups milk skim
- 6 ounces cheddar cheese grated, sharp, white
- 1 tablespoon Dijon mustard
- ¾ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ⅓ cup panko breadcrumbs preferably whole wheat
- 3 tablespoon Parmesan Cheese grated
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
